Creamy Chayote & Corn Enchiladas

Name: Creamy Chayote & Corn Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 chayotes, cut into 1/4-inch-thick slices; 237 milliliters KRAFT Shredded Colby & Monterey Jack Cheeses, divided; 6 6-inchs corn tortillas (6 inch); 118 milliliters BREAKSTONES or KNUDSEN Sour Cream; 283 grams can enchilada sauce; 1 Tbsp chopped fresh cilantro; 237 milliliters frozen corn; 1 Tbsp KRAFT Zesty Italian Dressing; 2 Tbsps oil; 1 small onion, chopped; 3 poblano chiles, roasted, peeled, seeded and cut into strips

The recipe Creamy Chayote & Corn Enchiladas is ready in about 50 minutes and is definitely a great gluten free and vegetarian option for lovers of Mexican food. This recipe serves 6. One portion of this dish contains approximately 10g of protein, 21g of fat, and a total of 332 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up chayotes, knudsen cream, oil, and a few other things to make it today.

Instructions

Heat oven to 350F.

Equipment you will use

Oven

Heat dressing in large skillet on medium-high heat.

Equipment you will use

Frying Pan

Add chayotes and onions; cook 15 min. or until tender, stirring occasionally. Meanwhile, heat oil in medium skillet on medium-high heat.

Ingredients you will need

Chayote

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add tortillas, 1 at a time; cook 5 sec. on each side or just until softened. Set aside.

Ingredients you will need

Tortilla

Combine enchilada sauce, corn, sour cream, 1/4 cup cheese and cilantro.

Ingredients you will need

Enchilada Sauce

Sour Cream

Cilantro

Cheese

Corn

Pour half into 2-qt. casserole sprayed with cooking spray; cover with layers of half each of the tortillas, chayote mixture and chiles. Repeat layers.

Ingredients you will need

Cooking Spray

Tortilla

Chayote

Chili Pepper

Bake 20 min.

Equipment you will use

Oven

Sprinkle with remaining cheese; bake 5 min. or until melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Oven

Frying Pan

Ingredients

Servings:

chayotes, cut into 1/4-inch-thick slices 237milliliters

KRAFT Shredded Colby & Monterey Jack Cheeses, divided 66-inchs

corn tortillas (6 inch)118milliliters

BREAKSTONE'S or KNUDSEN Sour Cream 283grams

can enchilada sauce 1Tbsp

chopped fresh cilantro 237milliliters

frozen corn 1Tbsp

KRAFT Zesty Italian Dressing 2Tbsps

oil 1small

onion, chopped 3

poblano chiles, roasted, peeled, seeded and cut into strips

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.