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Name: Chayote and Corn Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Vegetarian Mexican
Ingredients: 2 small chayote squash; 2 zucchini; 1 large red or orange bell pepper; 1 white onion; 3 tbs peanut or safflower oil; 1 1/2 cups corn kernels; salt; 1 or 2 jalapenio chiles to taste seeded and diced; 2 tbs chopped cilantro; 1/2 cup grated,then chopped Montery Jack; 1 cup vegetable oil for frying; 12 corn tortillas; 2 cups Tomatilla salsa, Oven-Roasted Tomato Sauce, or Red Chile sauce; 1/2 cup creme fraiche or sour cream

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INGREDIENTS

2 small chayote squash
2 zucchini
1 large red or orange bell pepper
1 white onion
3 tbs peanut or safflower oil
1 1/2 cups corn kernels
salt
1 or 2 jalapenio chiles to taste ; seeded and diced
2 tbs chopped cilantro
1/2 cup grated,then chopped Montery Jack
1 cup vegetable oil for frying
12 corn tortillas
2 cups Tomatilla salsa, Oven-Roasted Tomato Sauce, ; or Red Chile sauce
1/2 cup creme fraiche or sour cream

Servings

INSTRUCTIONS

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.

NOTES

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Chayote and Corn Enchiladas

2 small chayote squash
2 zucchini
1 large red or orange bell pepper
1 white onion
3 tbs peanut or safflower oil
1 1/2 cups corn kernels
 salt
1 or 2 jalapenio chiles to taste seeded and diced
2 tbs chopped cilantro
1/2 cup grated,then chopped Montery Jack
1 cup vegetable oil for frying
12 corn tortillas
2 cups Tomatilla salsa, Oven-Roasted Tomato Sauce, or Red Chile sauce
1/2 cup creme fraiche or sour cream

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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Nutrition

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Serving Size: 1 Serving (492g)
Recipe Makes: 6 Servings

Calories: 1004
Calories from Fat: 329 (33%)

Amt Per Serving		% DV

	Total Fat 36.5g	49 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 18.4g
	Polyunsanturated Fat 11.8g
Cholesterol 7.9mg		2 %
Sodium 168.3mg		6 %
Potassium 931.3mg		25 %
Total Carbohydrate 157.8g		46 %
	Dietary Fiber 22.6g	91 %
	Sugars, other 135.1g
Protein 21.4g		31 %
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.

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Calories per serving: 1004

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