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These make-ahead Creamy Corn Enchiladas from former culinary staffer Grant Melton make for a quick and easy weeknight meal.
"Enchiladas are a great make-ahead meal. After you assemble the casserole you can keep the casserole dish cool in the fridge until you’re ready to bake it. You can even freeze it, just make sure you leave enough time for it to thaw completely before you bake it."
For another creamy corn recipe, try this Creamy Corn Salad with Shrimp, Bacon + Jalapeño.
Heat a medium-size saucepot over high heat; add the butter to melt. When the butter begins to foam, whisk in the flour. Lower the heat to medium and continue to whisk for a minute or two. Whisk in the milk and chicken stock and bring the liquid to a bubble. Whisk in 1 cup of the Monterey jack cheese and the sour cream until smooth. Remove from heat and let cool for a few minutes.
Pour the cheese sauce into a blender and add half of the corn. Place a kitchen towel over the top of the blender to secure the lid then carefully blend until smooth. Set aside.