Here is the enchilada recipe from the time capsule Sunday
Dinner. I also made pozole from the same recipe that is
already on the web site. This time I used the right chiles and
it was 10 times better. I multiplied the pozole by 2.5 and had
a vast quantitly, but I had 16 guests, not counting 5 kids who
didn't eat. I also made pinto beans and Steve Espinoza brought
fideo, a mexican pasta dish.

Corn, Zuchini and Pepitas Enchiladas

2 Tbsp vegetable oil
2 large white onions, chopped
6 zuchini, chopped
1 lb frozen cut corn
2 cups shelled pepitas (pumpkin seeds), roasted, unsalted
1 1/2 cups shredded jack cheese
1 1/2 cups shredded cheddar cheese
30 corn tortillas
2 quarts tomatillo pepita sauce (see below)

Saute onions and zuchini in oil for 5 minutes. Add corn and
saute for 1 minute more. Let cool and mix in pepitas and 1 cup
of each of the cheeses. Heat a few tortillas in a pan to
soften. Spread a little sauce in the bottom of a glass baking
dish. Spoon 1/30th of the filling into a tortila and roll.
Place seam side down in the baking dish. Repeat until all the
tortillas are filled, or every glass baking dish in your house
is filled. Or cut the recipe in half. This will fill two 15x9
pans. Spoon sauce over the enchiladas, saving some to heat
separately and pass at the table. Sprinkle remaining cheese on
top of enchiladas. Bake uncovered for 30 minutes at 350
degrees, or until heated through and cheese is melted.

This doesn't work well to prepare ahead, because the sauce will
soak into the tortillas and turn them to mush. That's why the
tortillas are usually dipped in hot oil for a few seconds per
side before making enchiladas with them. Skip that to avoid
the extra fat and mess, but bake right away.

Tomatillo Pepita Enchilada Sauce

36 tomatillos, husks removed
2 green bell peppers, coarsley chopped
1 white onion, coarsley chopped
1 green jalepeno, sliced
3 cups shelled pepitas (pumpkin seeds), roasted, unsalted
1 tsp salt

Boil tomatillos in 2 quarts water for 10 minutes, or until they
get dull colored; save the liquid. Saute peppers, onion, and
jalepeno in oil until just soft. Puree all ingredients with 2
cups of the water from the tomatillos. This makes two quarts
so do two batches in a blender, or use a big food processor, or
use a hand blender, or cut the recipe in half.

These were really good, and I had several recipe requests