Main Dishes

Northern Enchiladas

12

These enchiladas are eaten quite often in the northern part of Mexico – and in some parts they are called enchiladas potosinas. Strangely enough though, I actually tried them in Mexico City, and they are delicious! The hard part about this recipe is learning to make the homemade tortillas – however, if you want to make it a little bit easier, you can always just use store bought tortillas and smother them in the salsa. But what is it that makes these enchiladas different from the others? It is

4
For the Salsa Roja
10 Guajillo Chilies, deseeded and boiled.
1 tablespoon of oregano
2 garlic cloves
1 cup of water
salt
For the Filling
Carrots, cut in cubes and boiled
Potatoes, cut in cubes and boiled
1 Chicken breast, cooked and shredded
For the Tortillas
2 Cups of Corn Flour (Maseca - look in the Hispanic foods aisle)
1 pinch of salt
Blend all of the Salsa ingredients until smooth and set aside. Saute the filling ingredients and add 1/2 cup of the salsa and cook for 5 minutes. In a large bowl, combine all of the tortilla ingredients,...
See the full directions on my site
Nutritions

Calories
676

Sodium
2422mg
100% DV

Fat
35g
54% DV

Protein
15g
30% DV

Carbs
85g
29% DV

Fiber
7g
31% DV