Inicio » Recetas » Chayote And Corn Enchiladas

Receta Chayote And Corn Enchiladas

Name: Chayote And Corn Enchiladas
Ingredients: 2 sm chayotes; 2 x zucchini; 1 lrg red or possibly orange bell pepper; 1 x white onion; 3 tsp peanut oil; 1 1/2 c. corn kernels, from 2 ears or possibly corn or possibly white frzn Salt (opt); 1 x or possibly 2 jalapeno chilies to taste, seeded and diced; 2 tsp minced cilantro; 1/2 c. low fat (my version) shredded Mexican cheese; 1 c. oil for deep frying (I use microwave); 12 x blue corn tortillas (or possibly regular ones); 2 c. Tomatillo Salsa & 2 c. Red Chili sauce; 1/2 c. lowfat sour cream (opt)

de Global Cookbook

Add a photo

click to rate

0 votos | 1365 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

2 sm chayotes
2 x zucchini
1 lrg red or possibly orange bell pepper
1 x white onion
3 tsp peanut oil
1 1/2 c. corn kernels, from 2 ears or possibly corn or possibly white frzn Salt (opt)
1 x or possibly 2 jalapeno chilies to taste, seeded and diced
2 tsp minced cilantro
1/2 c. low fat (my version) shredded Mexican cheese
1 c. oil for deep frying (I use microwave)
12 x blue corn tortillas (or possibly regular ones)
2 c. Tomatillo Salsa & 2 c. Red Chili sauce
1/2 c. lowfat sour cream (opt)

Direcciones

Dice all ingredients about 1/4 inch across. Keep them separate.
Heat the oil in a wide skillet, add in the onion and chayote, and cook over medium high heat, stirring occasionally, till tender and lightly browned in places, about 5 min more. then remove from heat and season with salt.
Let cold, then add in the chilies, cilantro and cheese.
Fry and fill the tortillas. I personally wet each tortilla and microwave it for 25 seconds (to delete the fat).
Preheat oven to 375 degrees and spoon the sauce over the enchiladas.
Bake till heated through, about 20 min.
Serve two on each plate, drizzled with lowfat sour cream, with a side of black beans and finely shredded jicama with wedge of lime.