From Vegetarian Cooking for Everyone
Dice all the vegetables about 1/4 inch across. Keep them separate. Heat the oil in a wide skillet, add the onion and chayote, and cook over medium-high heat, stirring occasionally, until tender and lightly browned in places, about 5 minutes. Add the pepper, corn, and zucchini, cook for 2 minutes more, then remove from the heat and season with salt. Let cool a little, then add the chiles, cilantro, and cheese.
Cover a baking dish with 2 layers of paper towels. Heat oil in an 8 or 10-inch skillet. When hot enough to sizzle a drop of water, fry the tortillas for only 4 seconds on each side. Don't let them crisp. Lay the on the toweling. When done, blot them again to absorb any excess oil.
Spread 1/4 cup filling on the lower third of each tortilla, making a neat row of filling. Fold the bottom of the tortilla over it and roll. Adjust it so that the seam ends up on the bottom. Place the enchiladas in an ungreased 9"x11" baking dish. Preheat the oven
Preheat the oven to 375 F and spoon the sauce over the enchiladas. Bake until heated through, about 20 minutes. Serve two on each plate, drizzled with creme fraiche, with a side of black beans and finely shredded jicama with a wedge of lime.
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Serving Size: 1 Serving (431g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 758 | ||
Calories from Fat: 107 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 7.9mg | 2 % | |
Sodium 162.8mg | 6 % | |
Potassium 833.3mg | 22 % | |
Total Carbohydrate 150.9g | 44 % | |
Dietary Fiber 21.7g | 87 % | |
Sugars, other 129.2g | ||
Protein 20.2g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 758
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