Creamy Chayote & Corn Enchiladas

• 1 Tbsp. KRAFT Zesty Italian Dressing
• 2 chayotes, cut into 1/4-inch-thick slices
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 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

1. Heat oven to 350F.
2. Heat dressing in large skillet on medium-high heat.
3. Add chayotes and onions; cook 15 min.
4. or until tender, stirring occasionally.
5. Meanwhile, heat oil in medium skillet on medium-high heat.
6. Add tortillas, 1 at a time; cook 5 sec.
7. on each side or just until softened.
8. Set aside.
9. Combine enchilada sauce, corn, sour cream, 1/4 cup cheese and cilantro.
10. Pour half into 2-qt.
11. casserole sprayed with cooking spray; cover with layers of half each of the tortillas, chayote mixture and chiles.
12. Repeat layers.
13. Bake 20 min.
14. Sprinkle with remaining cheese; bake 5 min.
15. or until melted.

italian dressing, chayotes, onion, oil, corn tortillas, enchilada sauce, frozen corn, s, cheeses, fresh cilantro, chiles

Taken from www.kraftrecipes.com/recipes/creamy-chayote-corn-enchiladas-61819.aspx (may not work)