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

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 you!
A note about serious food allergies
  • Vegetarian

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
  • Info
    8 fl. oz. Green Enchilada Sauce
  • 1 Red Onion
  • Info
    6 Small Flour Tortillas
  • 4 oz. Corn Kernels
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • 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

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
  1. 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. 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. 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. 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. 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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