Chayote & Corn Enchiladas

• 2 chayotes
• 100g cheese
• 1can corn
• 1 tbsp Oregano
• 1stk chili
• 1 Pinch pepper
• 1 Pinch salt
• 1tl Worcestershire Sauce
• 2stk garlic clove
• 1can diced tomato
• 1stk onion

Optional toppings

• 1 tbsp jalapeno
• 1tl Sriracha sauce
• 1 tbsp yogurt
• 1 Pinch parsley

1. Peel the chayote, cut in half and slice into 1 cm thick wedges (like an apple).

2. Peel and dice the onion and garlic.

   
   

3. Heat oil in a large pan over medium-high heat.

4. Add chayote and onion, sauté for about 3 minutes.

5. Add chopped chili and garlic.

6. Once the vegetables begin to brown, deglaze with Worcestershire sauce and canned tomatoes. Fill half the tomato can with water and add that too.

7. Stir in spices, salt, and pepper. Simmer for around 10 minutes, stirring occasionally.

   
   

8. Add the corn and stir.

9. Line the Omnia oven (with silicone mold if available) using the wraps so they slightly overlap.

10. Fill with ¾ of the chayote-tomato mixture, then fold or roll the wraps. Pour the remaining sauce on top and sprinkle with cheese.

11. Bake in the Omnia for around 20 minutes until the cheese is melted.