Ingredients:

Filling:

• 1 pound ground beef
• 1 packet taco seasoning or homemade mix
• ½ cup corn
• ½ cup chopped onion

Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 + ½ cups milk
• 1 can (11 ounces) Ro-tel diced tomatoes & green chiles, drained
• 3 cups shredded sharp cheddar cheese, divided
• salt and pepper

Enchiladas:

• about 12 (6-inch) corn or flour tortillas, plus more if needed (flour ones are easier to work with)

For Serving:

• shredded lettuce
• sour cream
• chopped tomatoes & avocado, optional

Instructions

1. Cook the beef according to package directions and add the corn and onion when you add the seasoning. Cover it so it doesn’t dry out and let it cool down a little while you make the sauce.

Make the sauce:

1. In a large, heavy duty saucepan melt the butter over medium-low heat and stir in the flour. Cook 3 minutes, stirring often.
2. Slowly stir in the milk and bring to a simmer.
3. Add the Ro-tel to a blender with a little of the milk and puree until smooth or if you have a stick blender add the Ro-tel right to the pan with the milk and puree in the pan.
4. Simmer 3 – 4 minutes, stirring often.
5. Turn the heat down to low and add 2 cups of the cheddar, stirring until melted. Season well with salt and pepper.

Assemble the enchiladas:

1. Preheat the oven to 400 degrees F. Butter a 9×13-inch casserole or baking pan.
2. Heat 3 tortillas at a time wrapped in a damp paper towel about 20 seconds in the microwave.
3. Working one at a time scoop up rounded ¼ cups of the filling and place it near the end of a tortilla and spread it out like a log. Roll it up and place it seam side down in the pan.
4. Repeat until all the filling is used – you can stack them on top of each other if they don’t all fit in one layer.
5. Pour the cheese sauce all over them and sprinkle with the remaining cup of cheese.
6. Bake 25 minutes until bubbly and lightly golden. Let them sit 5 – 10 minutes.
7. Serve on a bed of lettuce with dollop of sour cream and fresh tomatoes and/or avocado.