How to make it

  • Dice all ingredients 1/4" across and keep them separated.
  • Heat oil in a wide skillet then add onion and chayote and cook over medium high heat.
  • Stir occasionally until tender and lightly browned in places about 5 minutes.
  • Remove from heat and season with salt then let cool and add chilies, cilantro and cheese.
  • Fry and fill tortillas.
  • Preheat oven to 375 then spoon sauce over enchiladas and bake 20 minutes.
  • Serve two on each plate drizzled with sour cream.

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