Enchiladas :)

The enchiladas I made Thursday were very, very delicious.  Here’s how I made ‘em, followed with some pictures.

I used: 

1/4 head of lettuce (shredded)

6 Chiles Anchos

1 small piece of garlic

1 lb. of queso fresco

6 potatoes

3 carrots

1 small package of corn tortillas

Oil

To start, I boiled the chiles in a small pan and got the potatoes and carrots boiling in another.  Once the chiles came to a boil, I shut the heat off and let it cool for a while.  Once cooled, the chiles got blended with the piece of garlic.  Make sure it is well blended.  This was my enchilada sauce.

Once the potatoes and carrots are tender, I peeled the potatoes and cut them carrots up into small pieces.  Got some oil heated up in a frying pan, and fried the potatoes/carrtots for a 5-10 minutes.

In another skillet, I heated up about an inch of oil.  Not too high, or the tortillas will crisp up and get burnt.  I dunked the tortillas one at a time in the hot oil and then into the enchilada sauce.  Put some queso fresco and roll up!  You got an echilada!  Top with potatoes/carrots and shredded lettuce, and some crema mexicana, and you’re good to go!