Meal Kit
Chayote Squash Enchiladas Verdes
with poblano pepper and Oaxacan cheese
Prep & Cook Time: 30-40 min.
Difficulty Level: Easy
Spice Level: Medium
Cook Within: 7 days
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
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8 fl. oz. Green Enchilada Sauce
- 1 Red Onion
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6 Small Flour Tortillas
- 4 oz. Corn Kernels
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4 oz. Shredded Chihuahua Cheese
- 1 Poblano Pepper
- ¼ oz. Cilantro
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) DOLJdVP8
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Calories650
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Carbohydrates84g
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Fat26g
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Protein27g
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Sodium1160mg
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 1/4" dice.
Halve and peel onion. Cut halves into 1/4" dice.Stem poblano pepper, seed, and cut into 1/4" 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 1/4 the cheese (reserve remaining to top enchiladas). Season with 1/2 tsp. salt and a pinch of pepper. -
4 Assemble the Enchiladas
Pour 1/3 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 1/3 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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