Serves: 8
Total Calories: 515

Basic Cooked Tomatillo Sauce
1 tablespoon olive oil
1/2 medium white onion, chopped
2 medium zucchini, coarsely shredded
1 cup corn kernels (from about 1 large ear of corn), or thawed, if frozen
1/2 red bell pepper, finely chopped
2 tablespoons Mexican crema or sour cream
2 tablespoons chopped fresh cilantro
1/2 teaspoon cumin
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 to 3 tablespoons vegetable oil
8 (6- to 7-inch) corn tortillas
1 cup , shredded queso, (manchego) cheese
2 green onions, , thinly sliced crosswise

1. Prepare the sauce. Cover and keep warm. Preheat the oven to 375°. Heat the oil in a medium skillet and cook the onion until it starts to brown, 3 to 4 minutes. Add the zucchini, corn, and red pepper. Cook, stirring frequently, until the vegetables are crisp-tender, about 5 minutes. Add the crema, cilantro, salt, and pepper. Set aside.

2. In a medium skillet, heat about 2 tablespoons vegetable oil until it shimmers. Using tongs, dip tortillas, 1 at a time, into the hot oil to soften. Drain on paper towels and stack on a plate. Cover to keep them soft and warm.

3. To assemble the enchiladas, put 1 tortilla on another plate and spoon about 1/4 cup of the vegetable mixture on the lower third of the tortilla. Roll into a cylinder and place seam side down, in a 9- × 13-inch baking dish. Repeat until all the tortillas are filled, rolled, and placed side by side in the dish. Pour the cooked tomatillo sauce over the enchiladas. Sprinkle with the cheese and green onions. Bake until the cheese is melted and the enchiladas are heated through, 15 to 20 minutes. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 515
Calories from Fat: 78

More Recipes from the 1,000 Mexican Recipes Cookbook:
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Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
Fresh Corn Tamales
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Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
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Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
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Tamales in Banana Leaves, Oaxaca Style
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Tamales with Chicken
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Tamales, Monterrey Style
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