Dice all the vegetables 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. Add the pepper, corn, and zucchini, cook for 2 minutes more, then remove from the heat and season with salt. Let cool a little, then add the chiles, cilantro, and cheese.
Cover a baking dish with 2 layers of paper towels. Heat oil in an 8 or 10-inch skillet. When hot enough to sizzle a drop of water, fry the tortillas for only 4 seconds on each side. Don't let them crisp. Lay the on the toweling. When done, blot them again to absorb any excess oil.
Spread 1/4 cup filling on the lower third of each tortilla, making a neat row of filling. Fold the bottom of the tortilla over it and roll. Adjust it so that the seam ends up on the bottom. Place the enchiladas in an ungreased 9"x11" baking dish. Preheat the oven
Preheat the oven to 375 F and spoon the sauce over the enchiladas. Bake until heated through, about 20 minutes. Serve two on each plate, drizzled with creme fraiche, with a side of black beans and finely shredded jicama with a wedge of lime.
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|Serving Size: 1 Serving (492g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 329 (33%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 18.4g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 7.9mg||2 %|
|Sodium 168.3mg||6 %|
|Potassium 931.3mg||25 %|
|Total Carbohydrate 157.8g||46 %|
|Dietary Fiber 22.6g||91 %|
|Sugars, other 135.1g|
|Protein 21.4g||31 %|
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Calories per serving: 1004
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