Vegetable Enchiladas

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
830
FAT
154%
CHOL
59%
SOD
96%

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Ingredients for 4 servings

15 corn tortillas, each 8 inches in diameter, halved

2 Tbs. canola oil

Salt, to taste

1 cup shredded Monterey jack cheese

1 cup shredded white cheddar cheese

2 cups corn kernels, fresh or frozen

2 zucchini, halved lengthwise and thinly sliced

1 large yellow onion, halved and thinly sliced

2 jars (each 12 1/2 oz.) tomatillo salsa

1/4 cup sour cream or Mexican crema

1/2 cup queso fresco or feta cheese, crumbled

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