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

Name: Chicken, Potato, and Carrot Enchiladas with Ancho-Guajillo Chile Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 servings Ancho-Guajillo Chile Sauce; 3 carrots, peeled, diced; 6 chicken thighs with skin and bones; 237 milliliters (about) corn oil; 12 6-inchs 5- to 6-inch-diameter corn tortillas; 6 Tbsps crema mexicana* or sour cream; 6 garlic cloves, halved; 3 pickled jalapeño chiles, halved; 237 milliliters crumbled queso fresco; 79 milliliters thinly sliced radishes; 3 mediums red-skinned potatoes; 12 romaine lettuce leaves; 1 teaspoons fine sea salt; 1 liters water; 237 milliliters sliced white onion

Chicken, Potato, and Carrot Enchiladas with Ancho-Guajillo Chile Sauce might be just the Mexican recipe you are searching for. This recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains around 29g of protein, 32g of fat, and a total of 599 calories. This recipe serves 6. A mixture of ancho-guajillo chile sauce, carrots, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a rather inexpensive main course. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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).

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Whole Chicken

Broth

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Bowl

Pot

Cook carrots in pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer carrots to another bowl.

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Carrot

Water

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Slotted Spoon

Bowl

Pot

Add potatoes to same pot and boil until tender, about 35 minutes.

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Potato

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Pot

Drain. Cool potatoes, then peel and cut into 3/4-inch cubes; add to bowl with carrots.

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Potato

Carrot

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Bowl

Preheat oven to 200°F. Bring Ancho-Guajillo Chile Sauce to simmer in large saucepan. Reduce heat to low and keep warm.

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Guajillo Pepper

Sauce

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Sauce Pan

Oven

Heat 3 tablespoons oil in large skillet over medium heat.

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Cooking Oil

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Frying Pan

Place 1/2 cup warm chile sauce in medium bowl. Dip chicken pieces into sauce to coat, allowing excess to drip back into bowl.

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Chicken Pieces

Chili Pepper

Dip

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Bowl

Add chicken pieces to skillet and fry until heated through, about 5 minutes per side.

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Chicken Pieces

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Frying Pan

Transfer chicken to rimmed baking sheet and keep warm in oven.

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Whole Chicken

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Baking Sheet

Oven

Pour 1/4 cup oil into same skillet; heat over medium-high heat.

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Cooking Oil

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Frying Pan

Add potatoes and carrots; sauté until heated through, about 6 minutes. Using slotted spoon, transfer potatoes and carrots to 13x9x2-inch baking dish. Season with salt. Keep warm in oven.

Ingredients you will need

Potato

Carrot

Salt

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Slotted Spoon

Baking Pan

Oven

Heat 1/2 cup oil in same skillet over medium heat. Quickly dip 1 tortilla into warm chile sauce to coat, then carefully slide tortilla into hot oil (mixture will splatter). Cook 10 seconds per side. Using tongs, transfer tortilla to baking sheet; fold tortilla in half. Keep warm in oven. Repeat.

Ingredients you will need

Tortilla

Chili Pepper

Dip

Cooking Oil

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Baking Sheet

Frying Pan

Tongs

Oven

Place 2 tortillas on each plate. Top with some of warm chile sauce, then potatoes and carrots.

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Tortilla

Potato

Carrot

Chili Pepper

Sauce

Sprinkle with cheese, sliced onion, radishes, and jalapeños; top with crema. Arrange 2 lettuce leaves alongside.

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Lettuce Leaf

Radish

Cheese

Mexican Crema

Onion

Place chicken atop lettuce and serve.

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Whole Chicken

Lettuce

*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

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Mexican Crema

Sour Cream

Equipment

Ingredients

Servings:

6servings

Ancho-Guajillo Chile Sauce 3

carrots, peeled, diced 6

chicken thighs with skin and bones 237milliliters

(about) corn oil 126-inchs

5- to 6-inch-diameter corn tortillas 6Tbsps

crema mexicana* or sour cream 6

garlic cloves, halved 3

pickled jalapeño chiles, halved 237milliliters

crumbled queso fresco 79milliliters

thinly sliced radishes 3mediums

red-skinned potatoes 12

romaine lettuce leaves 1teaspoons

fine sea salt 1liters

water 237milliliters

sliced white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.