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Main dishes

Creamy Chayote & Corn Enchiladas

Creamy Chayote & Corn Enchiladas recipe
photo by:kraft
Layers of tortillas, chayotes and poblano chiles are baked with a creamy sauce and sprinkled with cheese to make these family-pleasing enchiladas.
time
prep:
25 min
total:
50 min
servings
total:
6 servings
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What You Need

1
Tbsp.  KRAFT Zesty Italian Dressing
2
medium  chayotes, cut into 1/4-inch-thick slices
1/2
cup  chopped onions
2
Tbsp.  oil
6
 corn tortillas
1
can  (10 oz.) enchilada sauce
1
cup  frozen whole kernel corn
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1
cup  KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1
Tbsp.  chopped cilantro or parsley
3
 poblano chiles, roasted, peeled, seeded and cut into strips

Make It

PREHEAT oven to 350°F. Heat dressing in large skillet on medium-high heat. Add chayotes and onions; cook 15 min. or until tender, stirring occasionally. Meanwhile, heat oil in medium skillet on medium-high heat. Add tortillas, one at a time; cook 5 sec. on each side or just until softened. Set aside.

MIX enchilada sauce, corn, sour cream, 1/4 cup of the cheese and the cilantro until well blended. Pour a little of the enchilada sauce mixture onto bottom of 2-qt. casserole dish sprayed with cooking spray. Top with 3 of the tortillas; cover with layers of half each of the chayote mixture and poblano chiles. Repeat layers.

BAKE 20 min.; sprinkle with the remaining 3/4 cup cheese. Bake an additional 5 min. or until cheese is melted.

Kraft Kitchens Tips

Size Wise
You can't help saying "Viva Mexico!" when you enjoy a portion of this food on occasion.
Substitute
Substitute KRAFT Shredded Cheddar Cheese for the shredded cheese blend.
Substitute
Substitute roasted red peppers for the poblanos.
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