Potato and Carrot Enchiladas
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
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