VCE--Chayote and Corn Enchiladas

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Chayote and Corn Enchiladas

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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

2 small chayotes

2 zucchini

1 large red or orange bell pepper

1 white onion

3 tablespoons peanut or safflower oil

1 1/2 cups corn kernels -- (from 2 ears if fresh)

salt

1 jalapeno chile pepper -- (to 2) seeded & diced

2 tablespoons chopped cilantro

1/2 cup grated, then chopped, Monterey Jack cheese

1 cup vegetable oil for frying

12 corn tortillas

2 cups Tomatillo Salsa (pg 103), Oven Roasted

Tomato Sauce (pg 62) or Red Chile Sauce

(pg 70)

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 heat and season with salt. Let cool a little, then add the chiles,

cilantro, and cheese.

 

Fry and fill the tortillas as described in the preceding recipe. Preheat the

oven to 375ºF and spoon the sauce over the enchiladas. Bake until heated

through, about 20 minutes. Serve two on each plate, drizzled with creme fraiche

or sour cream, with a side of black beans and finely shredded jicama with a

wedge of lime.

 

Source:

" page 291 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 12 enchiladas "

 

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Per Serving (excluding unknown items): 161 Calories; 2g Fat (8.0% calories from

fat); 5g Protein; 35g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 85mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0