All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
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.
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.
You Will Need
Medium Oven-Safe Casserole Dish
Medium Non-Stick Pan
Before You Cook
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
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).
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!
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