1. Soak the diced carrots and potatoes in a bowl of water with the vinegar and 1 teaspoon salt for up to 24 hours before making enchiladas. Water should just cover all ingredients. The longer the vegetables soak, the more flavor they will have. At least 8 hours of soaking is recommended.
3. Heat oven to 300 degrees and place large baking dish (9 x 13) in oven to warm up.
2. Heat 2 tablespoons of canola oil in medium sized pot. Add onions and cook for a few minutes until begin to soften. Stir often.
3. Drain potatoes and carrots, then add to cooking onion. Add chopped tomato as well. Cover and stir when necessary so bottom pieces don't burn. Cook until just tender.
4. Meanwhile boil the whole tomato and chiles in a medium-sized pot of water. Use just enough water so the tomato can float.
5. After tomato and chiles boil for about 5 minutes, turn off heat. Drain your chili mixture so about 1 to 1.5 cups of water remains. Reserve some water in case you need it later to thin out sauce.
6. Add 2 whole garlic cloves, cumin seeds, and black pepper to the chile mixture.
7. Add minced garlic, 1 teaspoon of salt, and black pepper to your onion vegetable mixture stirring for one minute, then turn off heat.
8. Blend chile mixture with hand blender or with regular blender until smooth.
9. Heat nonstick skillet on medium heat with 1 tablespoon oil.
10. Take hot dish out of oven and place on counter near skillet.
11. Dip 1 corn tortilla in chile sauce, holding on to edge of tortilla and making sure both sides are coated.
12. Fry briefly on one side in hot nonstick pan.
13. Flip then spoon some of the vegetable filling mixture in middle of tortilla in a vertical line. Make sure you don't put too much filling in because the tortilla will be hard to fold.
14. Use two spatulas to fold both of the tortilla's sides over the filling. Transfer to warm baking dish.
15. Repeat with remaining tortillas, adding more oil to pan when necessary.
16. Pour any leftover filling and sauce over tortillas in baking dish, if you like.
17. Sprinkle cheese over tortillas if using mozzarella. If using Cotija, sprinkle on right before serving.
18. Bake in oven for about 10 minutes or until hot throughout. You can loosely place some foil over the tortillas so they don't get too crispy in the oven.
19. Top with shredded lettuce and diced avocado after removing from oven. You may garnish with fresh cilantro and serve with lime wedges.
Cotija is a white Mexican cheese that can be found in many grocery stores. If you cannot find it or a similar Mexican cheese, shredded mozzarella cheese will do.
Gloves can be used to protect your hands when preparing the chiles.
The chiles can be found at Whole Foods or Mexican grocery stores.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 219 (45%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 0mg||0 %|
|Sodium 657.3mg||23 %|
|Potassium 939.4mg||25 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 53.4g|
|Protein 9g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 490
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.