Dinner · 55 min · mexican

Enchiladas Mineras

Mexican flavors, weeknight effort. Corn tortillas meets potatoes in a 55-minute dinner worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 18 Corn tortillas
• 1 lb Potatoes
• 2 Carrots
• 2 cups Shredded chicken
• 2 cups Guajillo chile sauce
• 1 cup Queso fresco
• 1/3 cup Crema
• 1/2 White onion
• 1/3 cup Vegetable oil

Steps

1. Boil the potatoes and carrots until tender, then dice. This miner-style filling stretches the chicken and eats like a full meal.
2. Simmer the guajillo sauce 10 minutes until thick enough to coat a spoon.
3. Flash-fry the tortillas, fill with the potato-carrot-chicken mix, and roll.
4. Arrange in a baking dish, drown in the red sauce, and shower with queso fresco.
5. Bake at 375°F for 20 minutes until bubbling at the edges.
6. Serve with crema, diced onion, and extra sauce. Born in the silver mines of Guanajuato.

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