Morelian Enchiladas

Name: Morelian Enchiladas
Prep time: 80 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: water, for the potato and carrot; 1 teaspoon salt, for the potato and carrot; 2 potatoes, without skin, in large cubes; 3 carrots, in half moons; 15 guajillo chiles, without tail, for the sauce; water, hot, for the sauce; 1/4 onions, for the sauce; 2 cloves garlic, without skin; 1 teaspoon oregano, for the sauce; salt, for the sauce; 1 cup añejo cheese, crumbled, for the filling; 1/4 cups onion, finely chopped, for the filling; vegetable oil; 6 chicken, cooked, can be leg, thigh, or breast; 16 corn tortillas; lettuce; sour cream, for serving; cabbage, finely chopped; añejo cheese, crumbled, for serving; onion, for serving

Brenda Villagomez

Try this delicious Morelian enchiladas recipe! They are made with guajillo chili, filled with cheese, and served with potatoes, carrots, cooked chicken, cecina, or asadero cheese. Enjoy them with the whole family!

Reviewed by Editorial Team of Kiwilimón

Published: 09-08-2021

Preparation

50 mins

30 mins

Low

Cook the potato and carrot for 10 minutes or until soft in a pot with enough salted hot water. Drain and set aside until use. For the sauce: Soak the guajillo chili in hot water for 3 minutes. Once soft, blend with the chili water, onion, garlic, oregano, and enough salt until you obtain a semi-liquid sauce. Set aside until use. For the filling: Mix the aged cheese with the onion in a bowl. Set aside. Brown the cooked chicken pieces in a pot with enough hot vegetable oil and season with a little salt. Once the chicken is browned to your liking, remove from heat and set aside. Keep warm until use. Use the same oil to brown the cooked potatoes and carrots, then pour a bit of the guajillo sauce to add color to the vegetables. If necessary, season with a little salt. Remove from heat once the vegetables are cooked. Dip the cold tortillas in the guajillo sauce, browning on both sides using the previous oil. Fill with the aged cheese and set aside. Place 3 lettuce leaves on a plate and serve the cheese-stuffed enchiladas on top. Accompany with chopped cabbage, cheese, and onion, then serve one piece of chicken per portion along with the cooked vegetables. Done!