Chayote Squash Enchiladas Verdes

with poblano pepper and chihuahua cheese

$9.95 per serving

Chayote is a member of the squash family similar in taste and texture to zucchini. Along with smoky poblano pepper and melty chihuahua cheese, it forms the filling of enchiladas that bring the restaurant experience to your table, even on a busy weeknight.

  • Calorie-Conscious
  • Carb-Conscious
  • Contains Gluten
  • Contains Dairy
  • Contains Soy
  • Contains Shellfish
  • Contains Nuts
  • Vegetarian
A note about serious food allergies
  • Nutrition per serving

  • Calories
    702
  • Carbohydrates
    94g
  • Fat
    26g
  • Protein
    26g
  • Sodium
    1731mg
  • Prep & Cook Time
    30-40 min.
  • Cook Within
    7 days
  • Difficulty
    Easy
  • Spice Level
    Medium
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 1 Red Onion
  • 1 Poblano Pepper
  • 1 Chayote
  • 5 Cilantro Sprigs
  • 4 oz. Corn Kernels
  • 4 oz. Shredded Chihuahua Cheese
  • 8 fl. oz. Green Enchilada Sauce
  • 6 Small Flour Tortillas
Chayote Squash Enchiladas Verdes with poblano pepper and chihuahua cheese
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Oven-Safe Casserole Dish
  • 1 Medium Non-Stick Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Chayote Squash Enchiladas Verdes with poblano pepper and chihuahua cheese
    1

      Before Cooking

    Prepare the Ingredients

    Halve and peel onion. Cut halves into ¼” dice. Stem poblano pepper, seed, and cut into ¼" dice. Peel chayote, trim ends, and halve lengthwise. Use a spoon to scoop seed out of each half. Cut into ¼" dice. Mince cilantro (no need to stem). Rinse corn under warm water if still frozen.

  • Chayote Squash Enchiladas Verdes with poblano pepper and chihuahua cheese
    2

    Cook the Chayote

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chayote in hot pan and cook, undisturbed, until lightly browned, 2-3 minutes.

  • Chayote Squash Enchiladas Verdes with poblano pepper and chihuahua cheese
    3

    Make the Filling

    Add onion, poblano (to taste), corn, and cilantro (reserve a bit for garnish) to pan. Cook, stirring occasionally, until vegetables are tender, 4-5 minutes. Remove pan from burner and allow filling to cool at least 5 minutes. Once filling has cooled, stir in ¼ the cheese (reserve remaining to top enchiladas). Season with ½ tsp. salt and a pinch of pepper.

  • Chayote Squash Enchiladas Verdes with poblano pepper and chihuahua cheese
    4

    Assemble the Enchiladas

    Pour ⅓ cup enchilada sauce into prepared casserole dish (use a dish large enough to fit six rolled tortillas), coating the bottom. Place one tortilla on a clean cutting board. Add ⅓ cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down. Repeat for remaining five tortillas. Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking. Top with remaining enchilada sauce. Place any remaining filling in casserole dish and top enchiladas with remaining cheese.

  • Chayote Squash Enchiladas Verdes with poblano pepper and chihuahua cheese
    5

    Bake the Enchiladas

    Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake 12-15 minutes. Remove foil and bake until cheese is bubbly, 7 minutes.

  • Chayote Squash Enchiladas Verdes with poblano pepper and chihuahua cheese
    6

    Plate the Dish

    Place three enchiladas on a plate. Ladle any remaining sauce from casserole dish on plate with enchiladas. Garnish with remaining cilantro.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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