Directions:
- Preheat oven to 350°F. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.
- While tortillas are baking, oil a 7-by-11-inch glass baking dish. Warm 1 Tbsp. oil in large skillet over medium-high heat. Add scallions and garlic, and cook until fragrant, about 1 minute. Stir in corn and milk and cook, stirring occasionally, until thickened, 7 to 10 minutes. Season with salt.
- Remove tortillas from foil. Set aside 1/2 cup cheese. Spoon a heaping tablespoon of corn mixture in center of a tortilla. Sprinkle with a heaping tablespoon of cheese. Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese. Bake until bubbling, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1178.14 Kcal (4933 kJ) | ||
| Calories from fat | 434.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.3g | 74% | |
|---|---|---|---|
| Cholesterol | 113.67mg | 38% | |
| Sodium | 992.11mg | 41% | |
| Potassium | 884.96mg | 19% | |
| Total Carbs | 151.89g | 51% | |
| Sugars | 8.99g | 36% | |
| Dietary Fiber | 21.35g | 85% | |
| Protein | 53.43g | 107% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 3.1mg | 17% | |
| Calcium | 847.9mg | 85% | |
| Amount Per 100 g | |||
| Calories | 201.62 Kcal (844 kJ) | ||
| Calories from fat | 74.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 74% | |
|---|---|---|---|
| Cholesterol | 19.45mg | 38% | |
| Sodium | 169.79mg | 41% | |
| Potassium | 151.45mg | 19% | |
| Total Carbs | 25.99g | 51% | |
| Sugars | 1.54g | 36% | |
| Dietary Fiber | 3.65g | 85% | |
| Protein | 9.14g | 107% | |
| Vitamin C | 1.4mg | 14% | |
| Iron | 0.5mg | 17% | |
| Calcium | 145.1mg | 85% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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