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

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.