Enchiladas Mineras

1. Clean, deseed, and remove the stems from the chiles. Chop the potatoes and carrots into 1-inch cubes.
2. Boil the chiles, garlic cloves, and 1/4 of an onion in water for 10 minutes.
3. Add the chiles and broth to the blender with 1 tablespoon of oregano and salt to taste. Blend until smooth.
4. Strain the salsa into a pan and simmer on low heat for 10 minutes.
5. Chop the remainder of the onion into tiny pieces.
6. In a separate pot, boil the potatoes and carrots for 10 minutes or until you are able to easily poke a fork through the middle. Strain the potatoes and carrots.
7. To make the filling, grate the queso fresco. You may also add tiny pieces of onions if you’d like.
8. Shallow fry the potatoes and carrots for 5 minutes or until they are golden brown. Season with salt and pepper.
9. Add oil to a separate pan and allow it to heat up.
10. To make the enchiladas, submerge the tortillas into the salsa and then into the pan with oil. Fry for 30 seconds on each side. Stuff the enchiladas with the cheese mixture and roll.
11. Top the enchiladas with shredded lettuce, more cheese, potato and carrot mix, and crema Mexicana.