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Full Online Book HomeLearning KitchenMexican And Hispanic - Two Squash Enchiladas
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Mexican And Hispanic - Two Squash Enchiladas Post by :help4me Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1796

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Mexican And Hispanic - Two Squash Enchiladas

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 and 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 oil 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.
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