Chayote Squash Enchiladas Verdes

Ingredients

• 1 Red Onion
• 1 Poblano Pepper
• 1 Chayote
• 5 Cilantro Sprigs
• 4 oz Corn Kernels
• 4 oz Shredded Chihuahua Cheese
• 8 fl. oz. Green Enchilada Sauce
• 6 Small Flour Tortillas
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Small Oven-Safe Casserole Dish

2. 2

   Bake enchiladas seam side down: so they seal as they cook. Enchiladas are traditionally made with corn tortillas, but we love the way these tender flour tortillas

3. 3

   Prepare the Ingredients: Halve and peel onion. Cut halves into ¼” dice. Stem poblano pepper, seed, and cut into ¼” dice. Peel chayote, trim ends, and halve lengthwise. Use a spoon to scoop seed out of each half. Cut into ¼” dice. Mince cilantro (no need to stem). Rinse corn under warm water if still frozen.

4. 4

   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.

5. 5

   Cook the Chayote: medium-high heat. Place chayote in hot pan and cook, undisturbed, until lightly browned, 2-3 minutes.

6. 6

   Bake the Enchiladas: over casserole dish, sprayed side down. Tightly seal foil and bake 12-15 minutes. Remove foil and bake until cheese is bubbly, 7 minutes.

7. 7

   Add onion, poblano (to taste), corn, and cilantro: (reserve a bit for garnish) to pan. Cook, stirring occasionally, until vegetables are tender, 4-5 minutes.

8. 8

   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).

9. 9

   Plate the Dish: Place three enchiladas on a plate. Ladle any remaining sauce from casserole dish on plate with enchiladas. Garnish with remaining cilantro. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts have a smoky flavor and can vary in spiciness from mild to slightly eye-watering. Removing seeds reduces its heat considerably, but feel free to use less than whole pepper to suit your taste. twice. Half is added to filling and remaining garnishes dish. you’re not alone. Natural chemicals present in cilantro can taste “soapy” to some eaters. Feel free to omit. twice. ¼ is added to filling and remaining tops enchiladas. the recipe before you start–we promise it will be time • Prepare a casserole dish with