Tonight's Dinner

[Guest guest]

This was tonights dinner. It was pretty good. Only thing I would change

if I made it again would be to substitute flour tortillas for the corn

tortillas. We didn't like their texture once they were baked. The

filling was quite healthy and it was a great way of getting squash into

DH. He thought it tasted " fruity. " I didn't.

 

Served it with some leftover rice and some fat-free refried beans. So

simple and healthy.

 

* Exported from MasterCook *

 

Two Squash Enchiladas

 

Recipe By : RisaG

Serving Size : 2 Preparation Time :0:00

Categories : Chiles Vegetarian Days

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small chayote -- diced

1 zucchini -- diced

1/2 orange bell pepper -- diced

1/2 red onion

1 tbsp canola oil

salt

1 jalapeno pepper -- seeded & diced

1 tbsp cilantro -- chopped

1/2 cup Monterey jack cheese -- grated

1/2 cup vegetable oil -- for frying

8 corn tortillas

1 cup salsa

1/4 cup sour cream

 

Cover a baking sheet with paper towels. Heat the oil in a nonstick

skillet. When hot enough to sizzle a drop of water, fry the tortillas

for 4 seconds each side. Don't let me get crispy. Lay them on the

toweling when done. Blot them again to absorb any excess oil. Set aside.

 

Heat the toil in a wide skillet. Add the onion and chayote. Cook over

medium-high heat, stirring occasionally, until tender and lightly

browned in places, 5 minutes. Add the pepper and zucchini and cook for

another 2 minutes. Remove from the heat and season with salt. Let cool a

bit, then add the chiles, cilantro and cheese.

 

Preheat oven to 375°F.

 

Spread 1/4 cup filling on the lower third of each tortilla, making a row

of filling. Fold the bottom of the tortilla over it and roll. Make sure

they are seam-side-down. Place the enchiladas in an ungreased 9x13 "

baking dish. Spoon some salsa over the enchiladas, being sure to cover

the ends (so they don't get crispy). Bake until bubbly and heated

through, about 20 minutes.

 

To plate: Put two enchiladas on each plate. Drizzle some of the sour

cream over top, garnish with some chopped cilantro and some chopped red

onion. Nice with a wedge of lime too.

 

Serve with rice and refried beans.

 

- - - - - - - - - - - - - - - - - -

 

 

RisaG