Chayote Squash Enchiladas Verdes

with poblano pepper and Chihuahua cheese

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat, Soy

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 Chihuahua 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
  • Info
    4 oz. Shredded Chihuahua Cheese
  • Info
    8 fl. oz. Green Enchilada Sauce
  • Info
    6 Small Flour Tortillas
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • Step 1 - Prepare the Ingredients

    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).

  • Step 2 - Cook the Chayote

    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.

  • Step 3 - Make the Filling

    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.

  • Step 4 - Assemble the Enchiladas

    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.

  • Step 5 - Bake the Enchiladas

    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!