Corn enchiladas

I first have to share a funny little "kids say the darnedest thing" story. We were at grandma's tonight with the family and my 5 year old came out with a drawing he did. He explained that the drawing was a mix between a fox and a duck. He wanted to know what to name it. Thank goodness he decided to name it a DOX. Few. He may have learned early what the "F" word was.

Now for the recipe I forgot to post the other day. I love corn and green chilies. This is one of my favorite recipes, Corn and Green Chile Enchilada's. It is so easy to make and so fresh tasting. My children all love it, my husband prefers something with a little more kick, so spice it up as much as you want. I love the sweet and the spicy taste together. I think it tastes better the next day so make extra.

Corn and Green Chile enchiladas

12 corn tortillas

2 T Butter

1/2 t. Cumin, or more if you desire

1 C. Sour Cream

1 (4oz) can green chilies, diced

3 Cups frozen white corn. (I use the Costco organic type, it tastes fresh or you can

also use fresh corn, six ears with corn sliced off)

1 Medium onion, chopped finely

1/4 cup water

1 Cup shredded jack cheese

Cheese for top

Melt butter in pan, add onions and saute until limp. Add corn, water and cumin. Cover and cook over medium heat for 5 minutes stirring occasionally. Remove cover and cook over high heat to boil away any remaining liquid. Remove from heat and add remaining ingredients including 1 cup cheese. Add salt and pepper to taste. Fry tortillas in oil just to soften them, not crisp. Put a little filling on bottom of 9X13 pan sprayed with pam. Spoon about 1/3 C filling down center of tortilla and roll up, place in pan seam side down. After all are filled, spread remaining filling on top and top with grated Mexican cheese mixture or jack and cheddar. Bake uncovered at 375 for 20 minutes or until bubbly. You can throw in other chilies or top with Valentino or any taco sauce to spice it up.