DELICIOSAS ENCHILADAS QUERETANAS | Zoyla que Cocina

Prepare the salsa by boiling the chiles guajillos in 2 ½ cups of water until softened.

Blend the softened chiles with the water, salt, comino, oregano, and 1 tablespoon of oil until smooth.

In a skillet, heat some oil and sauté the cubed carrots and potatoes, seasoning with salt and pepper to taste.

Soften the tortillas in a bit of oil, then dip them in the salsa to coat.

Fill each tortilla with the sautéed vegetables and some cheese, then roll them up.

Place the rolled enchiladas on a plate and top with more salsa, chopped onion, lettuce, cream, and pickled chiles.

Dietary