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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Seared corn or leftover grilled corn definitely sets this sauce apart. This vegetarian dish has a great fresh flavor and is vegetarian—vegan without the cheese.
Yield: 4 servings
2 ears corn grilled Mexican style or 1, 10 oz. package frozen corn kernels*
1 cup evaporated skim milk
3 cloves garlic, minced
8 corn tortillas, warmed
1, 15 oz. can spinach, without salt, well drained
½ cup chopped onion
1 cup grated low-fat Monterey Jack cheese
Nonstick oil spray
Cut the grilled corn from the cob. If using frozen corn, see note.
In a blender, combine the milk, garlic and corn. Process until smooth. Transfer to a shallow plate.
Preheat the oven to 400° F. Lightly spray an 8 x 8-inch baking dish with nonstick oil spray.
Dip each warm tortilla in the corn mixture. Place on a flat surface and sprinkle with one-eighth of the spinach, onion and cheese, reserving some cheese for garnish. Roll, then place seam side down in the baking dish. Cover with the rest of the corn mixture, making sure that you pour it evenly over each enchilada. Sprinkle with the reserved cheese. Bake for 10 minutes, or until bubbly. Serve hot.
*If using frozen corn, place it in a heavy, seasoned skillet over medium-high heat to brown the edges of most kernels.
PER SERVING: Calories 330, Protein 21 g., Carbohydrates 47 g. Fiber 7 g. Fat 9 g., Saturated Fat 4 g. Cholesterol 23 mg., Sodium 413 mg.