Chayote Squash Enchiladas Verdes
with poblano pepper and Oaxacan cheese
Prep & Cook Time: 30-40 min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Medium
Contains: Milk, Wheat, Soy
Chef
David Padilla
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.
In Your Box (serves 2)
- 1 Chayote
- 1 Red Onion
- 1 Poblano Pepper
- ¼ oz. Cilantro
- 4 oz. Corn Kernels
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4 oz. Shredded Chihuahua Cheese
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8 fl. oz. Green Enchilada Sauce
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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.
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Nutrition (per serving)
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Calories706
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Carbohydrates84g
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Fat33g
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Protein28g
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Sodium1144mg
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
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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.
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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.
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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.
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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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