Chicken, Potato, and Carrot Enchiladas with Ancho-Guajillo Chile Sauce

Gluten Free
Health score
30%
Chicken, Potato, and Carrot Enchiladas with Ancho-Guajillo Chile Sauce
45 min.
6
632kcal

Suggestions


Indulge in a delightful culinary experience with our Chicken, Potato, and Carrot Enchiladas, perfectly complemented by a rich Ancho-Guajillo Chile Sauce. This gluten-free dish is not only a feast for the senses but also a wholesome meal that brings together the comforting flavors of tender chicken thighs, vibrant vegetables, and creamy toppings. Ready in just 45 minutes, it’s an ideal choice for lunch, dinner, or any gathering where you want to impress your guests.

The combination of succulent chicken, earthy potatoes, and sweet carrots wrapped in warm corn tortillas creates a satisfying main course that is both hearty and nutritious. The Ancho-Guajillo Chile Sauce adds a smoky depth and a touch of heat, elevating the dish to new heights. Topped with crumbled queso fresco, fresh radishes, and a drizzle of crema mexicana, each bite is a burst of flavor that will leave you craving more.

Whether you’re hosting a dinner party or simply looking to treat yourself and your family, these enchiladas are sure to be a hit. With a caloric breakdown that balances protein, fat, and carbohydrates, you can enjoy this delicious meal without any guilt. So roll up your sleeves and get ready to savor the vibrant tastes of Mexico right in your own kitchen!

Ingredients

  • servings guajillo chiles* 
  •  carrots diced peeled
  •  strips. with skin and bones
  • cup corn oil ()
  • 12 6-inch corn tortillas 
  • tablespoons crema mexicana sour
  •  garlic clove halved
  •  jalapeno halved
  • cup queso fresco crumbled
  • 0.3 cup radishes thinly sliced
  • medium potatoes - remove skin 
  • 12  the of 1 cos lettuce 
  • 0.8 teaspoon sea salt fine
  • cups water 
  • cup onion white sliced

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • pot
  • baking pan
  • slotted spoon
  • tongs

Directions

  1. Bring first 5 ingredients to boil in large pot. Reduce heat; simmer gently until chicken is cooked through, about 30 minutes. Cool chicken in broth 30 minutes, then transfer chicken to bowl and cool completely (reserve broth for another use).
  2. Cook carrots in pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer carrots to another bowl.
  3. Add potatoes to same pot and boil until tender, about 35 minutes.
  4. Drain. Cool potatoes, then peel and cut into 3/4-inch cubes; add to bowl with carrots.
  5. Preheat oven to 200°F. Bring Ancho-Guajillo Chile Sauce to simmer in large saucepan. Reduce heat to low and keep warm.
  6. Heat 3 tablespoons oil in large skillet over medium heat.
  7. Place 1/2 cup warm chile sauce in medium bowl. Dip chicken pieces into sauce to coat, allowing excess to drip back into bowl.
  8. Add chicken pieces to skillet and fry until heated through, about 5 minutes per side.
  9. Transfer chicken to rimmed baking sheet and keep warm in oven.
  10. Pour 1/4 cup oil into same skillet; heat over medium-high heat.
  11. Add potatoes and carrots; sauté until heated through, about 6 minutes. Using slotted spoon, transfer potatoes and carrots to 13x9x2-inch baking dish. Season with salt. Keep warm in oven.
  12. Heat 1/2 cup oil in same skillet over medium heat. Quickly dip 1 tortilla into warm chile sauce to coat, then carefully slide tortilla into hot oil (mixture will splatter). Cook 10 seconds per side. Using tongs, transfer tortilla to baking sheet; fold tortilla in half. Keep warm in oven. Repeat.
  13. Place 2 tortillas on each plate. Top with some of warm chile sauce, then potatoes and carrots.
  14. Sprinkle with cheese, sliced onion, radishes, and jalapeños; top with crema. Arrange 2 lettuce leaves alongside.
  15. Place chicken atop lettuce and serve.
  16. *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

Nutrition Facts

Calories632kcal
Protein18.17%
Fat49.68%
Carbs32.15%

Properties

Glycemic Index
36.39
Glycemic Load
11.98
Inflammation Score
-10
Nutrition Score
30.912608934485%

Flavonoids

Pelargonidin
4.07mg
Luteolin
0.16mg
Isorhamnetin
1.34mg
Kaempferol
0.32mg
Myricetin
0.07mg
Quercetin
7.81mg

Nutrients percent of daily need

Calories:632.34kcal
31.62%
Fat:35.42g
54.5%
Saturated Fat:8.62g
53.86%
Carbohydrates:51.57g
17.19%
Net Carbohydrates:43.35g
15.76%
Sugar:6.86g
7.63%
Cholesterol:132.72mg
44.24%
Sodium:677.48mg
29.46%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.15g
58.3%
Vitamin A:10642.55IU
212.85%
Vitamin K:72.86µg
69.39%
Phosphorus:529.57mg
52.96%
Vitamin B6:0.89mg
44.64%
Selenium:29.68µg
42.39%
Vitamin B3:7.98mg
39.88%
Potassium:1177.19mg
33.63%
Fiber:8.22g
32.88%
Vitamin C:25.68mg
31.12%
Folate:117.71µg
29.43%
Manganese:0.58mg
28.79%
Magnesium:107.08mg
26.77%
Calcium:251.18mg
25.12%
Zinc:3.31mg
22.1%
Vitamin B1:0.31mg
20.69%
Vitamin B2:0.34mg
19.78%
Copper:0.39mg
19.7%
Vitamin B5:1.83mg
18.3%
Vitamin B12:1.06µg
17.75%
Iron:3.06mg
16.99%
Vitamin E:2.14mg
14.27%
Vitamin D:0.66µg
4.41%
Source:Epicurious