Greens and Chayote Enchiladas With Salsa Verde

Name: Greens and Chayote Enchiladas With Salsa Verde
Total time: 120 min
Yield: 6 to 8 servings
Cuisine: mexican
Ingredients: 1 pound Swiss or rainbow chard, or a combination; 2 medium-size chayote or summer squash (about 1 ¼ pounds), cut in small dice (4 cups diced); 1 pound fresh tomatillos, husked and rinsed; 2 jalapeño or 2 to 3 serrano chiles, stemmed; ½ white onion, coarsely chopped; Salt to taste; 4 large peeled garlic cloves; 2 whole and 2 minced; 12 cilantro sprigs, plus chopped cilantro for garnish; 1 tablespoon canola or grapeseed oil, plus ⅓ cup for frying; 2 ½ cups chicken or vegetable stock; 2 tablespoons extra-virgin olive oil; 1 teaspoon Mexican oregano; Black pepper; 18 corn tortillas; About ½ cup crumbled queso fresco or feta

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Enchiladas filled with seasoned chard and chayote squash, topped with tomatillo salsa. Light and satisfying, with a cooked green sauce and crumbly cheese. A comforting Mexican main that feels fresher than traditional versions.

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Nutrition & ingredients

Ingredients

6 to 8 servings

1 lbSwiss or rainbow chard, or a combination
1¼ lbchayote — medium-size, small diced, 4 cup, or summer squash
1 lbfresh tomatillos — husked, rinsed
2jalapeño — stemmed, or serrano chiles
½white onion — coarsely chopped
Salt — to taste
4large peeled garlic cloves
12cilantro sprigs
0.4 cupcanola oil — for frying, or grapeseed oil
2½ cupschicken stock — or vegetable stock
2 tbspextra-virgin olive oil
1 tspMexican oregano
Black pepper
18corn tortillas
½ cupcrumbled queso fresco — or feta

Method

2h total

Read the method on NYT CookingMartha Rose Shulman’s original page

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mainmexicancasserolebeans🥄 saucepan🍳 skillet🌀 blendergluten free

Nutrition as published by NYT Cooking, per serving.

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Nutrition Facts

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Nutrition as published by NYT Cooking, per serving.

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

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Recipe nutrition is shown as published or estimated from ingredients. Chive provides general information, not medical advice. For medical conditions, follow your doctor or registered dietitian.

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