- 2 dried ancho chiles (about 3/4 oz.), stemmed and seeded
- 2 dried guajillo chiles (about 1/2 oz.), stemmed and seeded
- 1 cup boiling water
- 2 1/2 tablespoons canola oil, divided
- 1/2 medium white onion, thinly sliced
- 2 garlic cloves, minced
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon light brown sugar
- 1/2 teaspoon Mexican ground oregano
- 4 1/2 cups water, divided
- 1 1/4 teaspoons kosher salt, divided
- 1 large russet potato (about 8 oz.), cut into 1/4-in.-thick half-moons
- 1 large carrot (about 8 oz.), cut into 1/4-in.-thick half-moons
- 12 (5 1/2-in.) corn tortillas
- 4 ounces queso fresco, crumbled (about 1 cup)
- 2 tablespoons Mexican crema or sour cream
- 3/4 cup shredded cabbage
- 6 tablespoons diced white onion
- 6 tablespoons chopped cilantro
- calories 356
- fat 14.7 g
- satfat 2.8 g
- monofat 6.5 g
- polyfat 3.4 g
- protein 11 g
- carbohydrate 49 g
- fiber 5 g
- cholesterol 16 mg
- iron 1 mg
- sodium 581 mg
- calcium 187 mg
- sugars 5 g
- Est. Added Sugars 1 g
How to Make It
Heat a large skillet over high; add chiles; cook 90 seconds or until fragrant, turning often. Place in a large heatproof bowl. Cover with 1 cup boiling water; let stand 30 minutes. Drain well; place chiles in a blender.
Heat 1 1/2 teaspoons oil in a medium skillet over medium. Add onion and garlic; cook 20 minutes, stirring occasionally. Place onion mixture in blender; add vinegar, brown sugar, oregano, 1/2 cup water, and 3/4 teaspoon salt; process until very smooth, stopping to scrape down sides. Pour mixture through a fine-mesh strainer into a bowl; discard solids. Return mixture to pan; bring to a simmer. Cook 5 minutes or until warm, stirring frequently.
Combine potato and remaining 4 cups water in a medium saucepan over high; bring to a boil. Add carrot; reduce heat to medium. Cook 10 minutes or until tender. Drain well; set aside.
Heat a large nonstick skillet over medium-high. Using tongs, place 2 tortillas in pan; cook 3 minutes or until dry, turning often. Dip tortillas lightly in chile mixture; place on a plate. Repeat process with remaining tortillas.
Heat a large nonstick skillet over medium-high. Add remaining 2 tablespoons oil. Add potato mixture, remaining chile mixture, and remaining 1/2 teaspoon salt; sauté 5 minutes or until vegetables are browned. Spoon 3 tablespoons potato mixture into each tortilla; fold in half. Place 2 enchiladas on each of 6 plates; sprinkle each enchilada with about 1 tablespoon cheese; top each serving with 1 teaspoon crema, 2 tablespoons cabbage, 1 tablespoon diced white onion, and 1 tablespoon cilantro.