Baked Zucchini and Cheese Enchiladas
For the corn pancakes: Combine the cornmeal with 200 ml (approximately 3/4 cup) boiling salted water. Set aside for about 10 minutes. Stir in the flour, eggs and milk. Season with salt and set aside for another 10 minutes.
For the sauce: Blanch the tomatoes, shock in ice water, peel, quarter, core and finely dice. Peel the onions and garlic and chop. Rinse the chiles, cut in half lengthwise, remove the seeds and pith and finely chop. In a saucepan, heat the oil and sweat the onions and garlic until softened. Add the chiles and tomatoes and sauté briefly. Season with salt and simmer over low heat for about 20 minutes.
Heat a little oil in a frying pan, add a ladleful of batter and cook until light golden brown on both sides. Remove from the pan, cover and keep warm.
Trim the zucchini, rinse and cut lengthwise into thin strips. Season with salt and pepper and sprinkle with oregano. Spread a little tomato sauce over the pancakes. Top with the raw zucchini strips and then roll up. Arrange in a greased baking dish. Slice the mozzarella. Spread the tomato sauce over the pancakes, sprinkle with Gruyère cheese and top with mozzarella. Bake in a preheated oven (220°C) (approximately 425°F) for about 20 minutes. Serve with sour cream.