Enchiladas with Cheese – Enchiladas De Queso

Remove corn cobs from the leaf husk. In sufficiently boiling hot water (without salt!) or possibly in a sieve insert with closed lid over steam meanwhile cook 20-25 min. Cool the cobs slightly.

Then put on the stem, cut the grains from the cob with a sharp kitchen knife. Drain the canned hominy well.

Cut tomatoes diagonally in half, remove seeds and cut into small cubes. Chop the spring onions together with their greenery.

Heat the oil. Sauté the spring onions in it. Add corn kernels and diced tomatoes and sauté for 2 minutes. Set aside.

Finely grate Cheddar or Tilsiter. Put half aside.

Mix the rest of the cheese with the heavy cream cheese and half of the hominy and tomato vegetables. Remove the stalk from the zucchini, cut each vegetable in half lengthwise according to its thickness, and slice or cut into very thin slices. Add to the cheese mixture form.

Peel and squeeze the garlic clove and add. Halve peperoncino lengthwise, remove seeds, cut into strips, chop very finely.

Mix into the cheese-vegetable sauce and season with salt.

Cut chicken breasts raw into thin slices. Spread out on the surface, season with salt as well as pepper.

Cover each tortilla with 2 tablespoons of the cheese-vegetable sauce and 2 slices of chicken meat and fold or roll up once.

Place the remaining hominy and tomato vegetables in a buttered casserole dish.

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