Creamy Chayote & Corn Enchiladas

• 1 cup oil
• 12 corn tortillas
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 1 cup chopped onion King Sooper's 1 lb For $0.99 thru 02/09
• 2 medium chayotes, cut into 1/4-inch-thick slices
• 2 cups enchilada sauce
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 1 cup whole kernel corn
• 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses, divided
• 2 Tbsp. chopped cilantro or fresh parsley
• 6 poblano chiles, roasted, peeled and seeded

1. Heat oil in 10-inch skillet.
2. Add tortillas, 1 at a time; cook 5 seconds on each side or just until softened.
3. Drain tortillas; set aside.
4. Heat dressing in separate skillet on medium-high heat.
5. Add onions and chayotes; cook and stir 10 minutes or until crisp-tender.
6. Mix enchilada sauce, 1 cup of the sour cream, corn, 1/2 cup of the cheese and cilantro until well blended.
7. Arrange 4 of the softened tortillas on bottom of 4-quart casserole dish, completely covering bottom of dish.
8. Cover with layers of 1/3 each of the onion mixture, enchilada sauce mixture and poblano chiles.
9. Repeat all layers 2 times.
10. Bake at 350F for 20 minutes.
11. Sprinkle with remaining cheese.
12. Bake an additional 5 minutes or until cheese is melted.
13. Top with remaining sour cream.
14. Garnish with chopped lettuce and tomato.

oil, corn tortillas, italian dressing, onion, chayotes, enchilada sauce, s, whole kernel corn, cheeses, cilantro, poblano chiles

Taken from www.kraftrecipes.com/recipes/creamy-chayote-corn-enchiladas-64182.aspx (may not work)