Grilled corn enchiladas are a must make for your Monday meal!
Seriously, scratch whatever is on your menu tonight. Insta cart the ingredients, find yourself in the kitchen this evening and make this meal for the week ahead. You will not regret it.
Promise. Pinky promise. Swear on my life.
But enchiladas are one of the first “fancy” (you know what I mean right?!) meals I ever successfully made when I was younger. And then they were one of the first meals I made for Eddie and he loved them. Like LOVED.
So… naturally, I can’t even take how much I love these.
First, they start out with my 10 minute enchilada sauce that I could put in a pitcher and pour as a drink. The sauce is out of this world. And I am not even an enchi sauce snob – I definitely used to use it out of a can and actually enjoyed it. However, after making my own a few years ago, I’ve never turned back. It’s so easy and tastes incredible. Adds a ton of flavor to any enchilada dish that you make!
Next, grilled corn, fresh garden zucchini and lots of freshly grated Monterey jack cheese make up the filling. It gets all melty (of course), the corn is slightly sweet, the zucchini is fresh and the whole mixture makes for a very hearty enchilada. Without any meat!
Toppings make these grilled corn enchiladas shine too. Some crumbly cotija cheese because double the cheese is always the best way to go. Some quick pickled onions which I suggest you have in your fridge at all times. Another sprinkling of grilled corn. More melty, bubbly golden cheese.
And torn cilantro to finish it off.
THEY ARE SO DELISH.
Fresh out of the oven, they are a dream. The leftovers are just as good, if not more, because the flavors continue to marry together.
Even if you don’t want the tortillas, want to do something in a skillet (like a corn enchilada filling only where you dip chips!), the sauce and filling is an incredible, easy, but so flavorful combination.
They make me embarrassingly, ridiculously happy.
Grilled Corn Enchiladas
Seriously everything I want always.