Give a twist to your usual enchiladas and dare to prepare this recipe for Queretaro enchiladas, filled with chicken and a sauté of potato and carrot with guajillo chile adobo, chopped onion, and grated cheese. Incredibly delicious!
In a small pot with boiling water, cook the guajillo chiles, onion, and garlic for 5 minutes, until hydrated.
Blend the chiles, onion, and garlic with the oregano, cumin, and a bit of the water from cooking the chiles. Then cook the blended mixture over low-medium heat in a skillet for 8 minutes, until you have a semi-thick sauce. Season with salt and pepper. Set aside.
In a skillet over medium heat, heat the oil and cook the potato, carrot, and a bit of the chile sauce for 10 minutes, over low-medium heat, or until soft.
Pass the tortillas through hot oil, pour a bit of guajillo sauce to soak, fill with chicken, and fold to form the enchiladas.
Serve the enchiladas with the potato and carrot on top. Decorate with chopped onion and cheese. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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