INGREDIENTS

24 Mission® 6" Yellow Corn Tortillas (06942)  
 Vegetable Oil  
1 1/2 cups fresh Corn Kernels  
1 1/2 cups Monterey Jack Cheese , shredded 
1 1/2 cups Goat Cheese , crumbled 
1 1/2 cups  Queso Fresco , crumbled 
3/4 cup Mozzarella Cheese , shredded 
3/4 cup roasted, Red Bell Pepper Strips (from a jar) 
1/2 cup fresh Cilantro , chopped 
Guajillo Sauce  (see Related Recipe) 
 Sour Cream  
Shredded Lettuce  

DIRECTIONS

1.) Preheat oven to 350 degrees F.

2.) Fill a sauté pan with vegetable oil (about 1/2 inch from the bottom) and heat over high heat. Place 1-2 tortillas in pan and quickly fry on both sides. Do not allow tortillas to crisp, tortillas should be pliable. Remove from heat immediately and place on paper towel-lined surface. Set aside until ready to use.

3.) Heat a sauté pan over high heat. When pan is very hot, place corn kernels in pan and toast until brown marks appear. Remove from heat. Place corn in a large mixing bowl and add cheeses, pepper strips and cilantro, toss.

4.) Place guajillo sauce in a shallow bowl dip a tortilla in the sauce and lightly coat both sides. Fill the tortilla with approximately 1/3 cup of the cheese mixture. Roll up the tortilla and place in a casserole dish. Repeat process.

5.) Place dish of enchiladas in oven and bake until heated throughout, about 20 minutes. Remove from oven and garnish with sour cream and lettuce. Serve.

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