KNOXVILLE, Tenn. — Enchiladas Queretanas
2 medium or large potatoes
3 carrots
1 tbsp butter
10 guajillo chilies
1/2 tbsp salt
2 garlic cloves
Corn tortillas
Canola oil
"Fresco" cheese
Mexican and/or Honduras cream
Optional: Chicken breast
Dice potatoes and carrots; boil, then saute in butter and oil until tender. Remove seeds from chilies, then chop into a paste with the salt and garlic. Spread on both sides of corn tortillas, then heat in skillet with oil, until beginning to get crisp. Fill the tortilla with potatoes and carrots, fold and place on serving plate. Drizzle with the cream and top with crumbled cheese.
May add cooked chicken breast to the vegetables if desired.
Presented by Jacquelinne Padilla Vinas, Centro Hispano
9/25/2019