6 corn tortillas
Mexican tomato sauce
Oil for deep-frying
To be mixed into a stuffing:
1 1/2 teacups cooked sweet corn
100 gms grated cottage cheese
50 grams grated cooking cheese
1 green chili, chopped
1 tbsp. chopped coriander
1 tomato without the pulp
Salt to taste
2 tbsps grated cooking cheese, for baking
Fresh cream, lemon juice, spring onions for garnishing

Fresh Corn Enchiladas

1. Deep-fry the tortillas in oil lightly.
2. Pour 1/3rd of the Mexican tomato sauce in the bottom of a baking dish. Fill each tortilla with a little stuffing.
3. Arrange each tortilla seam down in the sauce, arranging side by side in the baking dish. Moisten the tops of the tortillas evenly with the remaining sauce.
4. Sprinkle the cheese over the enchiladas. Bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.
5. To serve, put a lettuce leaf in the center of a serving plate. Put one enchilada on top. Spoon a little cream mixed with lemon juice. Surround with spring onions and serve. Repeat for the remaining enchiladas.
   Serves 6
   Preparation time: 25 minutes