Corn Enchiladas

Corn is the star ingredient here, and these enchiladas are tasty!

You'll need:

corn off of two cobs
chopped onion (1/4 cup)
2 garlic cloves finely chopped
1/2 cup whole milk
8 corn tortillas
2 cups pepper jack cheese
1 10-oz can enchilada sauce

preheat oven to 350 degrees.

in a skillet, add 1 T olive oil and heat over med-hi.  add the onion and garlic, stir for one minute.  add the corn and the milk, stirring and cooking until thickens (about 7 min).  season with salt.

in warm tortillas, place 1 heaping T each of corn and cheese.  roll up and place in oiled 7X11 dish, in a row.  pour the sauce over the top, and top with more cheese.

bake for about 20 minutes - enjoy!