Servings: 4 Servings

Enchilada Sauce Enchilada Sauce
16 Corn Tortillas 16 Corn Tortillas
5 Carrots 5 Carrots
4 Potatoes 4 Potatoes
Cooking Oil Cooking Oil
½ finely diced Onion ½ finely diced Onion
crumbled Queso Fresco crumbled Queso Fresco
Crema Mexicana Crema Mexicana
Salt to Taste Salt to Taste
Pepper to Taste Pepper to Taste

Wash and cube carrots and potatoes. Steam the carrots and potatoes. Heat cooking oil in a skillet. Once carrots and potatoes are mostly cooked, remove them and fry the in the skillet. Season them with salt and pepper. Set them aside.
Heat cooking oil in a skillet. Heat the corn tortillas. Fry each tortilla and then dip it in the enchilada sauce and place it on a plate. Fill the tortilla with Queso Fresco, fold it over in thirds, and transfer it to a plate. Do the same process for each tortilla. Once plated, spoon the carrots and potatoes on top of the enchiladas, sprinkle the diced onion, and sprinkle Queso Fresco. Drizzle Crema Mexicana and serve with a side of Mexican rice.

For a healthier option, skip the frying of the tortillas.  For a healthier option, skip the frying of the tortillas.