9 Ingredients
  • 8 6-inch corn tortillas
  • 1 tablespoon vegetable oil
  • 5 scallions, white and light green parts, chopped
  • 2 garlic cloves, finely chopped
  • 1 1/2 cups fresh corn kernels (from 2 medium ears)
  • 1/2 cup whole milk
  • Salt
  • 2 cups grated pepper Jack
  • 1 10-oz. can enchilada sauce
Nutrition
253
13% daily value
8 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

20% 13

Saturated

34% 7

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

7% 22

Carbs (net)

- 19

Fiber

12% 3

Sugars

- 5

Sugars, added

- 0

Protein

23% 12

Cholesterol

10% 31

Sodium

22% 525

Calcium

29% 292

Magnesium

9% 36

Potassium

6% 193

Iron

6% 1

Zinc

10% 2

Phosphorus

38% 264

Vitamin A

9% 80

Vitamin C

5% 3

Thiamin (B1)

4% 0

Riboflavin (B2)

11% 0

Niacin (B3)

5% 1

Vitamin B6

7% 0

Folate equivalent (total)

3% 14

Folate (food)

- 24

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

3% 1

Vitamin K

25% 20
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