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

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Chicken, Potato, and Carrot Enchiladas with Ancho-Guajillo Chile Sauce
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Ingredients
16
Count
Nutrition
1715
Calories
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Ingredients:

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. Add potatoes to same pot and boil until tender, about 35 minutes. Drain. Cool potatoes, then peel and cut into 3/4-inch cubes; add to bowl with carrots.
  3. Preheat oven to 200°F. Bring Ancho-Guajillo Chile Sauce to simmer in large saucepan. Reduce heat to low and keep warm. Heat 3 tablespoons oil in large skillet over medium heat. Place 1/2 cup warm chile sauce in medium bowl. Dip chicken pieces into sauce to coat, allowing excess to drip back into bowl. Add chicken pieces to skillet and fry until heated through, about 5 minutes per side. Transfer chicken to rimmed baking sheet and keep warm in oven.
  4. Pour 1/4 cup oil into same skillet; heat over medium-high heat. 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. 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.
  5. Place 2 tortillas on each plate. Top with some of warm chile sauce, then potatoes and carrots. Sprinkle with cheese, sliced onion, radishes, and jalapeños; top with crema. Arrange 2 lettuce leaves alongside. Place chicken atop lettuce and serve.
  6. *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1715.26 Kcal (7181 kJ)
Calories from fat 1026 Kcal
% Daily Value*
Total Fat 114g 175%
Cholesterol 21.96mg 7%
Sodium 3883.88mg 162%
Potassium 3772.82mg 80%
Total Carbs 124.24g 41%
Sugars 16.91g 68%
Dietary Fiber 30.39g 122%
Protein 53.2g 106%
Vitamin C 65.5mg 109%
Vitamin A 0.3mg 10%
Iron 13.6mg 76%
Calcium 597.5mg 60%
Amount Per 100 g
Calories 98.47 Kcal (412 kJ)
Calories from fat 58.9 Kcal
% Daily Value*
Total Fat 6.54g 175%
Cholesterol 1.26mg 7%
Sodium 222.97mg 162%
Potassium 216.59mg 80%
Total Carbs 7.13g 41%
Sugars 0.97g 68%
Dietary Fiber 1.74g 122%
Protein 3.05g 106%
Vitamin C 3.8mg 109%
Iron 0.8mg 76%
Calcium 34.3mg 60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Total Fat

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