Zucchini & Chayote Enchiladas
Ingredients:
1/2 medium yellow Onion, chopped
1 Zucchini, chopped
1 Chayote, chopped
1T fresh Cilantro, chopped
1/4 C Vegetable oil
6 6-inch Corn Tortillas
1 1/2C grated mild Cheddar Cheese
3/4C grated Monterey Jack Cheese
Directions:
In a saute pan, cook onion for about a minute until softened but not browned.
Add the chopped zucchini & chayote and cook over medium low heat until softened, about 5–8 minutes.
Remove from heat and add cilantro.
Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to
soften, about 10 seconds per side. Transfer to paper towels and drain.
Combine cheeses in large bowl and set aside 3/4 cup for topping.
Place a few tablespoons of cheese mixture in center of each tortilla. Spoon a teaspoon of onion mixture over.
Roll tortilla and place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion.
Preheat oven to 375°F.
Pour sauce over enchiladas. Sprinkle with reserved 3/4 cups cheese.
Bake until cheese melts and enchiladas are heated through, about 20 minutes.
© 2004 Gay Men's Health Crisis |
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