Potato and Carrot Enchiladas

FOOD52
12Ingredients
75Minutes
Calories

Ingredients

US|METRIC
  • 4 dried ancho chiles
  • 1 1/2 cups hot water (very)
  • 1 1/2 pounds russet potatoes (peeled and cut into 1" dice)
  • 1 pound carrots (peeled and diced medium)
  • vegetable oil
  • 12 corn tortillas (high quality)
  • 8 ounces panela (or monterrey jack cheese, grated)
  • 1/2 white onion (small, minced)
  • 1/4 cup cotija cheese (crumbled)
  • 1 avocado (sliced)
  • 1 lime
  • 1/4 cup cilantro leaves
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