INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees. Heat a grill pan or large cast-iron
skillet. Grill the tomatillos and unpeeled garlic clove over
moderately high heat, turning often, until the tomatillos and garlic
are soft and blackened in spots, 8 to 10 minutes. Add the chiles to
the grill and toast just until lightly charred, about 3 minutes.
Transfer to a plate and let cool slightly. Coarsely chop the chiles.
Remove the papery skin from the garlic clove. Transfer the garlic to a
blender, add the grilled tomatillos and chiles, the water and 1/2
teaspoon of the salt and blend to a coarse sauce.
In a large skillet, heat 1 tablespoon of the oil. Add the onion,
minced garlic, oregano and the remaining 1/2 teaspoon salt and cook
over moderately high heat until the onion has softened, about 5
minutes. Add the zucchini and cook, stirring, until softened, about 5
minutes longer. Stir in the corn and cook just until heated through,
about 1 minute.
Pour half of the tomatillo sauce into a 13" x 9" baking dish. In a
medium skillet, heat the remaining 3 tablespoons of oil over
moderately high heat. Using tongs and working with 1 tortilla at a
dime, dip both sides of each one briefly in the hot oil just until
the tortilla softens; let any excess oil drip back into the pan. Lay
the tortillas on a work surface and spoon about 2 1/2 tablespoons of
the zucchini filling across the center of each; sprinkle each one
with 1 tablespoon of the cheese. Roll up the tortillas and transfer
them to the baking dish.
Pour the remaining tomatillo sauce over the enchiladas and sprinkle
with the remaining cheese. Cover the dish with foil and bak for about
10 minutes, or until heated through. Serve immediately.
Per serving: 312 Calories; 24g Fat (65% calories from fat); 10g
Protein; 18g Carbohydrate; 25mg Cholesterol; 824mg Sodium
Recipe by: Food & Wine, February 1999
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A Man’s Man is a Godly Man!”