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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:
30 min
total:
50 min
servings
total:
6 servings
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What You Need

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

Make It

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

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

BAKE 20 min. Sprinkle with remaining cheese; bake 5 min. or until melted.

Kraft Kitchens Tips

Size Wise
Filled with vegetables and cheese, these enchiladas are a delicious entrée to enjoy on occasion.
Substitute
Prepare using KRAFT Shredded Cheddar Cheese.
Special Extra
Top with chopped lettuce and tomatoes just before serving.
K:22234v2:61819
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