Chayote and Corn Enchiladas

Can you tell that this is a picture of cold enchiladas? I tried taking a picture the night I made it but the colours were all weird so just took some photos the next day. I looove enchiladas but have never attempted making them at home. Not only did I make enchiladas, but I made the corn tortillas! I was very proud of myself. Mind you I didn't have a tortilla press and pushing down on them with a frying pan to flatten them out didn't seem to get them thin enough. Plus I opted not to fry them first which is supposed to make them softer. So rather than rolling the filling in the tortillas I just layered some tortillas on the top and bottom, sandwiching the filling. It worked!

This is one of my favourite Abby pictures! Look at her little tummy! This was when she was younger (and smaller). The white fluffy stuff on the bottom is my mom's dog's head.

The filling was yummy with chayotes, zucchini, bell peppers, onion, corn, jalapeno, cilantro, and cheese. And it was topped with an oven roasted tomato sauce, which on its own I thought was okay but with the enchiladas was perfect. I tried to keep it healthier by not adding much cheese but enchiladas are definitely more delicious when there's lots of nice melty cheese! If you just add the recommended 1/2 cup you may not even notice it there. And this is easily made vegan by omitting the cheese altogether.

If this sounds good, you might also like:
Refried Beans (which I ate with the enchiladas!)
Roasted Taco Chickpeas
Black Bean Chilaquile
Sweet Potato and Black Bean Chili

Chayote and Corn Enchiladas
Adapted from Vegetarian Cooking for Everyone

I don't think I added the cilantro when I made it. The recipe calls for Monterey Jack cheese but I just used cheddar. And it recommends 1/2 cup of cheese - but I say either omit the cheese (and make it vegan!) or add way more than that because I couldn't taste it. Remember to start on the sauce before the enchiladas!

2 small chayote
2 zucchini
1 large red or orange bell pepper
1 white onion
1 tbsp oil
1 1/2 cups corn kernels, from 2 ears if fresh
Salt
1 or 2 jalapeno chiles to taste, seeded and diced
2 tbsp chopped cilantro (optional)
1/2 cup grated Cheddar cheese
12 corn tortillas
2 cups Oven Roasted Tomato Sauce (Recipe Follows)

Dice all the vegetables about 1/4 inch across. Keep them separate. Heat the oil in a wide skillet, add the onion and chayote, and cook over medium-high heat, stirring occasionally, until tender and lightly browned in places, about 5 minutes. Add the pepper, corn, and zucchini, cook for 2 minutes more, then remove from the heat and season with salt. Let cool a little, then add the chiles, cilantro and cheese.

Lay half of the corn tortillas in the bottom of a 9x13 pan, to cover the bottom. Put all the filling on top. Layer the rest of the tortillas on top. Spoon the sauce over the enchiladas. Bake until heated through, about 20 minutes.

Oven-Roasted Tomato Sauce
Adapted from Vegetarian Cooking for Everyone

2 1/2 pounds Roma Tomatoes, halved lengthwise
1 onion, thinly sliced
1/4 tsp dried thyme
2 tbsp olive oil
Salt and ground black pepper

Preheat the oven to 375F. Put the tomatoes in a single layer in a baking pan with the onion and thyme, drizzle the oil over all, and season with salt and pepper. bake unitl they're soft, shriveled, and falling apart, 45 minutes to 1 hour. Puree in a food processor. Taste for salt and season with pepper.