Queretaro Style Enchiladas | Idaho Potato Commission
Fill large pot with water half way. Place over medium-high heat and bring to a boil. Add 2 tablespoons of salt to water, all chiles, onion, and garlic cloves. Boil for 20 minutes. Water will turn...
Ingredients
- 1 large onion, peeled
- 3 garlic cloves, peeled
- 3 ounces New Mexico dried chile
- 3 ounces California dried chile
- 1 large dried pasilla chile
- 3 tablespoons salt
- 7 cups water
- 3 Idaho® Russet potatoes, peeled and cut in cubes
- 3 carrots peeled and cut into cubes
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ cup vegetable oil plus 1 tablespoon, divided
- 12 corn tortillas
- 3 cups cooked chicken, shredded
- 1 cup jack cheese, grated
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