Queretaro Style Enchiladas


  • 1 large onion, peeled
  • 3 garlic cloves, peeled
  • 3 ounces New Mexico dried chile
  • 3 ounces California dried chile
  • 1 large dried pasilla chile
  • 3 tablespoons salt
  • 7 cups water
  • 3 Idaho® Russet potatoes, peeled and cut in cubes
  • 3 carrots peeled and cut into cubes
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ cup vegetable oil plus 1 tablespoon, divided
  • 12 corn tortillas
  • 3 cups cooked chicken, shredded
  • 1 cup jack cheese, grated


  1. Fill large pot with water half way. Place over medium-high heat and bring to a boil.
  2. Add 2 tablespoons of salt to water, all chiles, onion, and garlic cloves. Boil for 20 minutes. Water will turn dark brown.
  3. Remove chiles and garlic cloves from water. Discard onion. Reserve 2 cups of water from the pot. Remove stems from chiles, then blend with garlic cloves, a tablespoon of salt, and reserved water.
  4. Once blended pour into a big bowl through a sieve and add ½ cup of water to the top, scraping the inside of the sieve with a spoon. This will help the chile sauce come through. It’s time consuming but your enchilada sauce will be free of seeds and skin, resulting in an ultimately tasty sauce. Set to the side.
  5. Preheat oven to 400° Fahrenheit.
  6. Mix potatoes and carrots together in a bowl. Add olive oil and sea salt: stir to combine.
  7. Spread potato and carrots on a baking tray and bake for 30 minutes our until potatoes are crisp on the outside, but fork tender on the inside. Set to the side.
  8. Take two large frying pans. Fill one with ½ cup vegetable oil and heat over a medium-high flame.
  9. In the other frying pan, fill with 1 tablespoon of vegetable oil over a low flame and wait till it gets hot, then pour in 3 cups of enchilada sauce, mix to combine for about 1 minute. Then lower your flame very low to a simmer.
  10. Dip a corn tortilla into the frying pan filled with hot vegetable oil, and let it fry on each side for 30 seconds, or until tortilla is slightly hard but still bends.
  11. Using tongs, take your fried tortilla out of the oil and dip it into the warm enchilada sauce. Remove from enchilada sauce and place it on a work surface to fill with chicken.
  12. Fill the center of tortilla with 2 tablespoons of chicken and roll. Place in a baking dish. Then repeat process until all enchiladas are made.
  13. Sprinkle cheese over the top and bake for 15 minutes at 375° Fahrenheit.
  14. Once cheese is melted, remove enchiladas from oven and arrange potatoes and carrots over the top and place back into the oven for an additional 5 minutes.
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Yield: 12 Enchiladas

Nicole Presley
Food Blogger
Presleys Pantry

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