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Potato and Carrot Enchiladas

See full recipe on: Food52



Ingredients

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

Nutrition 4 servings

Per Serving % Daily Value
Calories 1,541
Fat 123g 190%
Carbs 91g 30%
Protein 27g 55%
Fiber 17g 70%
Cholesterol 67mg 22%
Sodium 591mg 24%
     
Fat
Carbs
Protein

Preparation






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