Fresh Corn Enchiladas

For Filling: In a wide frying pan, melt butter and add onions. Cook, stirring until onion is limp but not browned. Add corn, cumin see, and 1/4 cup water. Cover and cook over medium heat for about 5 minutes, stirring occasionally.

Remove cover and cook, stirring, over high heat to boil away any remaining liquid. Remove from heat and stir in sour cream, cheese, and chilies. Add salt to taste.

Fry tortillas one at a time in oil to soften. Stack on a plate and cover with a towel to keep warm until all are done.

Pour some of the enchilada sauce in the bottom of a 9" x 13" baking pan. Spoon about 1/3 cup of corn filling down center of each tortilla, rolling to enclose filling. Set enchiladas seam-side down in sauce in baking pan.

Moisten tops of enchiladas evenly with remaining sauce. Distribute the 2 cup of cheese evenly over enchiladas (Cover and chill if making ahead).

Bake uncovered in a 375 degrees F oven for 20 minutes or until bubbling (If chilled, bake for 30 minutes, covered for the first 15 minutes).

To serve, arrange a band of lettuce down center of enchiladas, then spoon sour cream onto lettuce. Garnish with cilantro and squeeze lime juice onto individual portions.