Ingredients
Sauce
- 6–8 dried guajillo chiles (stemmed, seeded, softened)
- 2 dried ancho chiles (optional)
- 2 garlic cloves
- ¼ onion
- 2 medium tomatoes (roasted or boiled)
- 2 cups chicken or vegetable broth
- 1 tsp cumin
- Pinch of oregano
- Salt to taste
Topping:
- 2 medium potatoes, diced
- 2 medium carrots, diced
- 1 cup shredded chicken or cheese (optional — can be vegetarian)
- Oil for sautéing
Assembly:
- • 12 corn tortillas
- Queso fresco or cotija
- Crema, cilantro, sliced onion for garnish
Preparation
Cook potatoes & carrots
Dice into small cubes.
Boil or sauté until tender (about 10–12 minutes).
Season lightly with salt.
Make the guajillo sauce:
Toast, soak, and blend chiles with garlic, onion, tomatoes, broth, cumin, and oregano.
Simmer 10 minutes until flavors deepen.
Prepare tortillas
Lightly fry each tortilla in oil.
Dip into guajillo sauce.
Assemble enchiladas
Fill tortillas with chicken/cheese if desired.
Roll and place on a serving plate.
Pour extra sauce over the top.
Top with diced carrots and potatoes
Garnish & serve
Add queso fresco, crema, cilantro, and onion.
Pair with rice or beans.