These Enchiladas Are All About The Toppings

Directions

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1. Remove seeds and veins from the guajillo chiles. Fill a saucepan with water and bring to a boil, then add the chiles and let them cook for 5-10 minutes until softened. Set aside to cool.

2. In a blender, combine tomatoes, onions, garlic cloves, cooled guajillo chiles, oregano, and salt.

3. Blend until you reach a smooth consistency. Add ½ a tbsp of olive oil to a saucepan and bring it to medium heat, then add the sauce. Bring the sauce to a simmer and allow to cook for 10 minutes. Set aside.

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1. Cook the potatoes and carrots in a pan or in the oven with 1 tbsp of olive oil until cooked through, then add 1 tbsp of the cooked adobo sauce, and cook for another 2-3 minutes until nicely caramelized.

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1. Dip a tortilla in the remaining adobo sauce so that it covers both sides of the tortilla.

2. In a pan over medium-high heat, add a little bit of olive oil (about ½-1 tbsp) and cook the tortilla on both sides until the color darkens.

3. Place tortilla on a plate, fill with crumbled cotija cheese and fold like a taco.

4. Return filled, folded tortilla to the heated pan and for a minute or so on each side, then remove from pan.

5. Repeat with remaining tortillas.

6. Top your enchiladas generously with potatoes and carrots, lettuce, crema, salsas, queso, and pickled jalapeños.