Layers of tortillas, chayotes and poblano chiles are baked with a creamy sauce and sprinkled with cheese to make these family-pleasing enchiladas.
What You Need
Original recipe yields 6 servings
1 Tbsp. KRAFT Zesty Italian Dressing
2 chayote s, cut into 1/4-inch-thick slices
1 small onion, chopped
2 Tbsp. oil
6 corn tortilla s (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 chile s, roasted, peeled, seeded and cut into strips
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Let's 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.
Filled with vegetables and cheese, these enchiladas are a delicious entrée to enjoy on occasion.
Prepare using KRAFT Shredded Cheddar Cheese.
Top with chopped lettuce and tomatoes just before serving.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.