Chicken, Potato, and Carrot Enchiladas with Ancho-Guajillo Chile Sauce

Chicken, Potato, and Carrot Enchiladas with Ancho-Guajillo Chile Sauce
Photo by Mark Thomas

Ingredients

  • 1/3 cup radishes
  • 6 tablespoons crema mexicana or sour cream
  • 3 pickled jalapeño chiles
  • 6 cups water
  • ¾ teaspoon sea salt
  • 6 chicken thighs with skin and bones
  • 6 garlic cloves
  • + 8 more ingredients
    • 3 medium red-skinned potatoes
    • 1 cup corn oil
    • 3 carrots
    • 1 cup white onion
    • 1 cup crumbled queso fresco
    • 1 small white onion
    • 12 romaine lettuce leaves
    • 12 5- to 6-inch-diameter corn tortillas

Bring first 5 ingredients to boil in large pot. Reduce heat; simmer gently until chicken is cooked through, about 30 minutes. Cool chicken in broth 30 minutes, then transfer chicken to bowl and cool completely (reserve broth for another use). Cook carrots in pot of boiling salted water until cris...

View full recipe at Epicurious

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