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Querétaro-style enchiladas in a unique carrot-based sauce offer a distinctively sweet and savory flavor. This family-friendly, healthy dish is a fresh, creative twist on traditional enchiladas.
Peel the carrots and potatoes; chop them into chunks. Boil carrots and potatoes in a saucepan with salted water over medium-high heat for about 12 minutes, until both are soft.
Meanwhile, deseed the guajillo chiles, then simmer the chiles in hot water for 7 minutes until softened. Drain and set aside.
Blend the cooked carrots, potatoes, softened chiles, garlic cloves, half of the onion, 1 cup of water, salt, and black pepper in a blender until smooth to form the carrot-based sauce.
Heat 2 tbsp of vegetable oil in a skillet over medium heat. Add the carrot-chile sauce and simmer for 10 minutes, stirring often and adjusting consistency with water if needed. Taste and adjust seasoning.
Quickly warm each tortilla in the remaining oil in a separate pan for about 10 seconds per side. Dip each tortilla in the hot carrot sauce, coating both sides, then fill with shredded chicken and roll tightly.
Arrange enchiladas on a serving platter. Top with shredded lettuce, crumbled queso fresco, and thin rings of raw onion if desired. Serve immediately.
