Instructions: Saute onion in butter in a saucepan until translucent. Stir in corn, chilies, water and cumin. Simmer, covered, for 5 minutes. Remove cover and simmer until liquid evaporates, stirring occasionally. Remove from heat, stir in sour cream, goat cheese and black pepper.

Preheat oven to 375 degrees. Heat oil in skillet. Add tortillas, one at a time. Fry 10 seconds per side or just until limp. Blot excess oil off with paper towels.

Spread 1/3 cup enchilada sauce in bottom of a 9-by-13 inch baking dish. Fill each tortilla with about 1/3 cup cheese filling and roll to enclose filling.

Arrange seam side down in baking dish. Pour remaining enchilada sauce over top.

Sprinkle with Monterey Jack cheese. Bake, uncovered, for about 20 minutes. Top with sour cream and cilantro.

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