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

Ingredients

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

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