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

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

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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