Chicken, Potato, and Carrot Enchiladas with Ancho-Guajillo Chile Sauce

Name: Chicken, Potato, and Carrot Enchiladas with Ancho-Guajillo Chile Sauce
Yield: 6 Servings
Ingredients: 6 cups water; 6 chicken thighs with skin and bones; 1 small white onion, quartered; 6 garlic cloves, halved; 3/4 teaspoon fine sea salt; 3 carrots, peeled, diced; 3 medium red-skinned potatoes; Ancho-Guajillo Chile Sauce (click for recipe).; 1 cup (about) corn oil; 12 5- to 6-inch-diameter corn tortillas; 1 cup crumbled queso fresco; 1 cup sliced white onion; 1/3 cup thinly sliced radishes; 3 pickled jalapeño chiles, halved; 6 tablespoons crema mexicana or sour cream; 12 romaine lettuce leaves

By Marilyn Tausend and Ricardo Mu oz ZuritaPhotographer Mark Thomas

April 30, 2003

Recipe notes