Enchiladas Recipe

Roast or sauté corn

Preheat a medium skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add 1 cup corn and cook, stirring occasionally, until kernels develop light char spots and are tender, about 5–7 minutes. If using frozen, cook until most moisture has evaporated.

Cook aromatics

Push corn to one side of the skillet (or remove and return oil to skillet). Add diced onion and red bell pepper and sauté 3–4 minutes until softened. Add minced garlic and cook 30–45 seconds until fragrant.

Combine filling

Return corn to the pan if removed. Stir in drained black beans, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2 more minutes until heated through. Taste and adjust seasoning. Remove from heat and stir in chopped cilantro if using. Set filling aside to cool slightly.

In a small bowl, whisk together 1/2 cup sour cream, 1/2 tsp minced adobo chipotle, 1 tsp lime juice and 1/4 tsp salt. Add up to 1 tsp water if you prefer a thinner consistency. Taste and add more chipotle or lime to balance heat and acidity. Reserve about 2 tablespoons to drizzle over assembled enchiladas before baking and the rest for serving.

Preheat oven and prepare pan

Preheat oven to 375°F (190°C). Lightly grease a small baking dish (9x6-inch or similar) with cooking spray or butter.

Soften tortillas (if using corn)

If using corn tortillas, warm them on a dry skillet 10–20 seconds per side or wrap in a damp paper towel and microwave 30 seconds to make them pliable. If using flour tortillas, a quick 10–15 second warm in the microwave makes them easier to roll.

Fill tortillas

Spread about 1 to 1 1/2 tablespoons of enchilada sauce on the bottom of the prepared baking dish to prevent sticking. Lay one warmed tortilla on a plate. Spoon about 1/3 cup of the filling down the center of the tortilla, then drizzle approximately 1 teaspoon of chipotle crema onto the filling. Sprinkle about 2 tablespoons shredded cheese over the filling. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat for the remaining two tortillas (you should have three enchiladas).

Top and bake

Pour remaining enchilada sauce evenly over the rolled enchiladas (about 1/2 cup total). Drizzle the reserved 2 tablespoons chipotle crema over the enchiladas in a decorative pattern. Sprinkle the remaining shredded cheese (about 1/2 to 3/4 cup) evenly over the top. Cover loosely with foil and bake in the preheated oven 12 minutes. Remove foil and bake an additional 4–6 minutes until cheese is melted and edges bubble and slightly brown.

Rest

Remove from oven and let rest 3–5 minutes so sauce sets and filling is not scalding.

Top enchiladas with chopped cilantro, sliced green onions and a lime wedge. Serve with extra chipotle crema on the side. Optionally offer extra hot sauce or avocado slices.