J: 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 already.