Chayote Squash Enchiladas Suizas
It’s Friday during the month of October. So what else would I do but bring you a #FreakyFruitsFriday recipe? And I have to say, this was probably one of the most fun food collaborations I’ve ever done. My family went nuts over all the new fruits they had never had before! We were sent about 8 different kinds of fruit and we had only ever had 2 of those before. They wanted to cut into all of it that first day! It was such a fun experience!
This post is sponsored by Melissa’s Produce. All opinions are my own.
Not all fruits are sweet. Case in point, squash is technically a fruit, but definitely not sweet. Chayote squash, which I used in this recipe, is a squash native to parts of Latin America. It looks kind of like a misshapen honeydew, but tastes like a mild zucchini. It made the BEST vegetarian enchiladas! Easy to create, these are also Keto friendly if you use low carb tortillas, such as Crepini’s egg white wraps, like I did. You could also use zucchini as a wrapper too to keep them low carb. These Chayote Squash Enchiladas Suizas are creamy, delicious, and SO easy to make! They’re sure to become a fast favorite in your house too.
Chayote Squash Enchiladas Suiza
Easy Keto approved enchiladas that are both gluten free and vegetarian!
Ingredients
- 1 package Crepini Egg White Tortillas or any low carb tortillas you'd like!
- 2 tbsp olive oil
- 1 large Chayote Squash diced
- 1 large onion chopped
- 3-4 tomatillos diced
- 1 med red bell pepper diced
- 1 large jalapeno minced
- 2 garlic cloves minced
- 1 cup Mexican crema or sour cream
- 1 cup crumbled queso fresco
- 1 cup shredded cheddar cheese divided
- 1 cup salsa verde
- 1 tbsp taco seasoning
- 1 tsp chili powder
- 1/4 cup chopped cilantro
Instructions
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In a large skillet, heat olive oil over medium heat.
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Add squash, onion, tomatillos, bell pepper, and jalapeno to skillet and saute for 8-10 minutes or until squash is tender. Remove from heat.
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In a small mixing bowl, combine crema, queso fresca, 1/2 cup cheddar cheese, salsa verde, taco seasoning, and chili powder together.
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Pour a cup of sauce in the bottom of a 9x13 baking dish.
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Heat tortillas for 30 seconds to make pliable. Scoop a couple of tablespoons of filling into center of tortilla. Pour a tablespoon or so of sauce over the top of filling and roll up. Place each enchilada, seam side down, in baking dish. Continue until all tortillas are used.
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Pour the rest of the sauce mixture over the top of the enchiladas. Top with additional cheese, as desired, and cilantro. Bake in 375 degree oven for 30 minutes or until cheese is melted and bubbly. Serve hot with additional salsa.
Check out these other delicious #FreakyFruits recipes from my fellow bloggers!
Banana, Papaya, and PassionFruit Muffins by Hezzi-d’s Books and Cooks
Blood Orange Party Punch by Strawberry Blondie Kitchen
Blood Orange Strawberry Papaya Daiquiri by Blogghetti
Chayote Squash Enchiladas Suiza by Frugal & Fit
Chile Lime Shrimp with Cherimoya and Strawberry Papaya by A Day in the Life on the Farm
Dragonfruit Cream Pie by Cooking with Carlee
Dragonfruit Salsa by Kate’s Recipe Box
Dragonfruit Waldorf Salad by Karen’s Kitchen Stories
Easy Blood Orange BBQ Oven Baked Salmon by Jonesin’ For Taste
Freaky Frutanada by Culinary Adventures with Camilla
Rambutan Apple Pie by Cindy’s Recipes and Writings
Rambutan Marshmallow Sugar Cookies by Kelly Lynn’s Sweets and Treats
Roasted Brussels Sprouts with Pomegranate by Simple and Savory
Thai Red Curry Dragon Fruit Chicken Salad by Savory Moments