Servings: 4 / Prep time: 15 mins / Cook time: 50 mins / Active time: 35 mins

Public Square enchiladas

Ingredients

  • 1 jar Mölli Oaxaca marinade
  • 4 Chicken thighs
  • 4 cups Water
  • 4 Garlic cloves
  • 1 Onion, halved
  • 1 tbsp Salt
  • 3 Potatoes, peeled and cut into ½” cubes
  • 3 Carrots, peeled and cut into ½” cubes
  • 3 tbsp Canola oil
  • 8 Corn tortillas
  • 5 oz Queso fresco, crumbled
  • ½ Onion, finely chopped

Directions

  1. In a large pot, simmer the chicken in the water with half the onion, garlic and salt for 35 minutes or until fully cooked. Drain, reserving the stock, and set aside. Meanwhile, in another pot cook the potatoes and carrots in boiling salted water for 8 minutes or until tender. Drain and set aside.
  2. In a small skillet, heat one tablespoon of oil. Add the Oaxaca marinade and cook, stirring constantly for 2 minutes. Add 1 ½ cups of the reserved stock and cook over medium heat for 5 minutes. If the sauce gets too thick, thin it with some extra stock.
  3. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Dip both sides of the tortilla in the sauce, transfer to the hot oil, fry briefly on both sides and transfer to a plate. Fill tortilla with some queso fresco and roll it up or fold it in half to form an enchilada. Repeat the process for the remaining tortillas. In that same skillet, sauté the chicken thighs until brown on all sides; then saute the carrots and potatoes.
  4. Place 2 enchiladas, a piece of chicken and a spoonful of the vegetables on each plate. If you have any sauce leftover, pour some on top of each piece of chicken. Garnish the enchiladas with the chopped onion and the remaining queso fresco. Provecho!