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Note: If you want red sauce on top of your enchiladas, youll need about 1/2 cup to 1 cup extra of red enchilada sauce.
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1.
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Combine the corn, green chilies, cilantro, heavy whipping cream, salt, and pepper in food processor.
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Blend until well blended and set aside.
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2.
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Preheat oven to 350 degrees F. 3.
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Chop onion and garlic.
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4.
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Pour olive oil into large skillet and heat on medium-high heat.
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Add the ground beef, onion, and garlic.
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Season with a few dashes of salt, pepper, and seasoning salt.
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Cook until ground beef is done, about 4-5 minutes.
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5.
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Turn heat down low and stir in red enchilada sauce, cornmeal, cumin, chili powder, and oregano.
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Mix together for about 1-2 minutes.
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6.
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Spray a 9x13 baking dish with cooking spray.
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7.
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Warm tortillas up and add about 1/4 cup of the meat mixture to the tortilla.
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Top with cheese.
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8.
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Roll up and place seam side down in baking dish.
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9.
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Pour sauce onto enchiladas.
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Top with cheese.
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10.
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Cover with foil and bake at 350 degrees F for about 30 minutes.
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Remove foil and bake for an additional 5 minutes or until heated through.
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Plate and enjoy!
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Adapted from Pearls, Handcuffs, and Happy Hour.
