Enchiladas Rojas
(Serves 3)
Ingredients (main):
6 oz chicken breast
12 corn tortillas
2 medium white potatoes
3 medium carrots
queso fresco
salt
pepper
onion powder
garlic powder
vegetable oil
Ingredients (sauce):
3 guajillo chiles (often called new mexico chiles in the US)
1/5 medium white onion
1 tbsp chicken bouillon
1.5 cups of water
salt
Remove stem and seeds from chiles and add to water with other ingredients. Bring to a boil and simmer until re-hydrated (roughly 20 minutes). Blend until smooth. Sauce should not be too watery or it will not stick sufficiently to the tortillas. If too much water, return to pot and reduce over stove until enough has evaporated. If too little, add a little water and simmer briefly to blend.
Cube carrots and potatoes and boil briefly to speed up frying time. Brown in a few tablespoons of vegetable oil with salt, pepper, garlic powder and onion powder.
Boil chicken with a touch of salt and shred. Season lightly with salt and pepper.
Coat corn tortilla with sauce and then drop in a hot skillet (med high or so) with vegetable oil for about 30 seconds per side. Be careful, this is messy and easy to get splattered. Remove tortilla, tuck in a pinch of chicken and roll the tortilla.
Top with browned potatoes and carrots. Add queso fresco to taste. Enjoy!
