Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce
INGREDIENTS
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Filling:
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2 large ears sweet corn
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1/2 tablespoon olive oil
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⅛ teaspoon salt
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1 cup ricotta
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1 tablespoon honey
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1 tablespoon lime juice
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1/4 cup cilantro
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Sauce:
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2 large slicing tomatoes
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2 cloves garlic, minced
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1 tablespoon olive oil
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1/2-1 teaspoon chipotle powder
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1/4 teaspoon salt
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6-8 corn tortillas
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1/2 cup queso fresco cheese (or other favorite cheese)
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