Ingredients
4
ears corn
2
tablespoons oil
1
medium onion, chopped
1
tablespoon minced garlic
1
jalapeño chile, seeded, minced
1
cup milk
1
teaspoon salt
Reserved corn kernels
2
cups diced cooked chicken
4
oz. (1 cup) shredded Monterey Jack cheese
1
cup Old El Paso™ Salsa
1/2
cup chopped green onions
1/4
cup chopped fresh cilantro
12
(6-inch) corn tortillas
4
oz. (1 cup) shredded Monterey Jack cheese
2
tablespoons chopped fresh cilantro
Preparation
Remove husks from corn. Cut kernels from corn to make 4 1/2 cups. Reserve 1 1/2 cups kernels for filling.
Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook 2 to 3 minutes. Add chile and 3 cups of the corn kernels; cover and cook 4 to 6 minutes or until corn is tender, stirring occasionally. Cool slightly.
In blender container, combine milk, salt and corn mixture; blend until coarsely pureed. Set aside.
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In large bowl, combine reserved 1 1/2 cups corn kernels and all remaining filling ingredients; mix well.
In small skillet over low heat, heat each tortilla until softened. Place about 1/2 cup filling on each warm tortilla; roll up and place seam side down in sprayed baking dish. Top with corn sauce; sprinkle with 1 cup cheese.
Bake at 350°F. for 20 to 25 minutes or until thoroughly heated. Just before serving, sprinkle with cilantro.
