Enchiladas mineras

Method

1. 1 Soak dried Mexican chilies in hot water for 20 minutes until softened, then remove the seeds.
2. 2 Blend the chilies with garlic, onion, oregano, and a little of the pickling liquid to make a thick sauce, then strain it through a sieve.
3. 3 Sauté diced potatoes and carrots for 10 minutes until golden brown, then season with salt.
4. 4 Boil the chicken breast for 15 minutes, then shred it and mix with a little chili sauce.
5. 5 Dip the tortilla into the sauce and fry quickly for 30 seconds on each side, then roll up the fresh cheese filling.
6. 6 Arrange the enchilada on a plate, then top with mashed potatoes and carrots, shredded chicken, and shredded lettuce.

With an appliance

• Air fryer 49 min

  Replace step 5: spray oil on both sides of the sauce-dipped tortilla, fry at 190 degrees for 4 minutes, flip at the 2nd minute, then roll up the cheese filling; step 6 still tops with potatoes, chicken, and lettuce last.