Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce

I've mentioned before that I try to have at least one vegetarian dinner each week (this week we're having two!). This was pretty good for a vegetarian meal! It had kind of a different taste to it. I think it was the mixture of lime juice and honey. I wasn't super crazy about it, but it was still good!

I guess I don't have a whole lot to say about this one. It was good and easy to fix. It can easily be doubled or tripled to serve more people. I'll probably go through a few other recipes before I fix this one again though. See for yourself - maybe you'll love it!

Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce

Total time: 55 minutes  Yield: 2 servings

Filling:
2 large ears sweet corn
1/2 tbsp olive oil
1/8 tsp salt
1 cup ricotta
1 tbsp honey
1 tbsp lime juice
1/4 cup cilantro
Sauce:
2 large slicing tomatoes
2 cloves garlic, minced
1 tbsp olive oil
1/2-1 tsp chipotle powder
1/4 tsp salt
6-8 corn tortillas
1/2 cup queso fresco cheese (or other favorite cheese)

1. Preheat oven to 375°F.
2. Carefully remove corn from cob by placing the cob perpendicular to the bottom of a large bowl. Cut downward on the cob. Toss kernels with 1/2 tbsp olive oil and 1/8 tsp salt. Roast, stirring occasionally, until soft, 15-20 minutes.
3. In a medium bowl, whip together ricotta, honey, lime juice, and cilantro. Once corn is done, stir into ricotta mixture.
4. To make sauce, heat 1 tbsp olive oil over medium low heat. Add in minced garlic and saute for 1-2 minutes. Roughly dice tomatoes and add into pot along with chipotle powder and salt. Cook until tomatoes are starting to break down. Remove from heat and blend with an immersion blender or a regular blender.
5. Layer tortillas in between a damp towel and either place in the microwave or oven for a couple minutes until pliable.
6. To assemble enchiladas, use an 8x5 pan (or an 8x8 with extra space). Place 1/3 of the chipotle tomatoes in the bottom of the pan. Next, scoop 1/3-1/2 cup corn filling in to the center of the tortillas, roll gently, and place seam side down in the pan. Repeat with remaining tortillas, carefully squeezing the last tortillas in. Pour remaining sauce on top and sprinkle over queso fresco cheese.
7. Bake enchiladas until lightly browning and bubbly, 20-25 minutes.