Chayote is a member of the squash family similar in taste and texture to zucchini. Along with a 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.
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).
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.
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.
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.
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!