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Chayote Squash Enchiladas Suiza

Easy Keto approved enchiladas that are both gluten free and vegetarian!


  • 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


  1. In a large skillet, heat olive oil over medium heat.

  2. Add squash, onion, tomatillos, bell pepper, and jalapeno to skillet and saute for 8-10 minutes or until squash is tender. Remove from heat.

  3. In a small mixing bowl, combine crema, queso fresca, 1/2 cup cheddar cheese, salsa verde, taco seasoning, and chili powder together.

  4. Pour a cup of sauce in the bottom of a 9x13 baking dish.

  5. 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.

  6. 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.