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
506
25% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

41% 27

Saturated

68% 14

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

15% 45

Carbs (net)

- 39

Fiber

24% 6

Sugars

- 9

Sugars, added

- 0

Protein

47% 23

Cholesterol

21% 62

Sodium

44% 1051

Calcium

58% 585

Magnesium

17% 73

Potassium

8% 387

Iron

11% 2

Zinc

28% 3

Phosphorus

76% 529

Vitamin A

18% 160

Vitamin C

6% 5

Thiamin (B1)

11% 0

Riboflavin (B2)

29% 0

Niacin (B3)

13% 2

Vitamin B6

20% 0

Folate equivalent (total)

7% 28

Folate (food)

- 48

Folic acid

- 0

Vitamin B12

29% 1

Vitamin D

201% 30

Vitamin E

8% 1

Vitamin K

34% 41

Sugar alcohols

- 0

Water

- 192
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