These red enchiladas (enchiladas rojas) have the smoky, rich taste of ancho chiles balanced by the smooth, bright flavor of queso fresco. It's a traditional Mexican dish that is hearty and satisfying.
Peel and slice carrots, and dice the peeled potatoes into small cubes. Then boil the vegetables over medium heat for about 10 minutes, until tender but firm. Drain completely.
Remove seeds and stems from ancho chiles.
Place 2 cups of water in a small pot and bring to a boil, then immediately remove from heat.
Add chiles to hot water and steep for 2-3 minutes until softened.
Remove softened chiles from the pot and blend in a food processor or blender briefly until the mixture becomes like a paste. Add 4-5 tablespoons of water from the pot and season with salt.
Place the sauce in a pie pan or shallow dish.
Heat just enough vegetable oil in a skillet or comal to cover the surface of the pan. Leave at medium high heat.
Place the tortillas into the sauce and smother both sides.
Fry the tortillas in the skillet or comal for about 10 seconds per side, enough to moisten the tortilla but not break apart.
Fill the tortilla with queso fresco cheese and onions (optional) or any other savory filling of your choice.
Return the rolled enchiladas to the skillet for another minute to reheat along with the carrots and potatoes. Add the remaining sauce to the vegetables until coated. Add more oil to the pan if needed to make the enchiladas slightly crispy.
Notes
Never boil the chile peppers, since this may cause the sauce to get bitter. Only steep them in hot water.You may need to add more oil after to the skillet making a few enchiladas since the tortillas will absorb some of the oil as you cook.For a complete list of FAQs, please see the full article.