Chayote And Corn Enchiladas Recipe
Servings: 1
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)
Directions
- 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.
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