Instructions: Dice all ingredients about 1/4 inch across. Keep them separate.

Heat the oil in a wide skillet, add the onion and chayote, and cook over medium high heat, stirring occasionally, until tender and lightly browned in places, about 5 minutes more. then remove from heat and season with salt.

Let cool, then add the chilies, cilantro and cheese.

Fry and fill the tortillas. I personally wet each tortilla and microwave it for 25 seconds (to delete the fat).

Preheat oven to 375 degrees and spoon the sauce over the enchiladas.

Bake until heated through, about 20 minutes.

Serve two on each plate, drizzled with sour cream, with a side of black beans and finely shredded jicama with wedge of lime.

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