Chayote Squash Enchiladas Verdes Recipe

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Chayote Squash Enchiladas Verdes with poblano pepper and Oaxacan cheese

Contains: Milk, Wheat, Soy

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

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In Your Box (serves 2)

1 Chayote
1 Red Onion
1 Poblano Pepper
¼ oz. Cilantro
4 oz. Corn Kernels
4 oz. Shredded Chihuahua Cheese
8 fl. oz. Green Enchilada Sauce
6 Small Flour Tortillas

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

Nutrition (per serving)
Calories
706
Carbohydrates
84g
Fat
33g
Protein
28g
Sodium
1144mg

Recipe Steps

You Will Need

Olive Oil
Salt
Pepper
Cooking Spray

1 Medium Oven-Safe Casserole Dish
1 Medium Non-Stick Pan

Before You Cook

Ingredient(s) used more than once: cilantro, cheese
Preheat oven to 400 degrees
Thoroughly rinse produce and pat dry
Prepare a casserole dish with cooking spray

1

Prepare the Ingredients

Peel chayote, trim ends, and halve lengthwise. Use a spoon to scoop seed out of each half. Cut into ¼" dice. Halve and peel onion. Cut halves into ¼" dice. Stem poblano pepper, seed, and cut into ¼" dice.
Mince cilantro (no need to stem).
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.
3

Make the Filling

Add onion, poblano (to taste), corn, and cilantro (reserve a pinch 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.
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.
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. Plate dish as pictured on front of card and garnish with remaining cilantro. Bon appetit!

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