Ingredients

For Filling: 3/4 lb red potatoes, unpeeled 3 fresh poblano chiles, roasted, peeled, seeded, thinly sliced 2 red bell peppers, roasted, peeled, seeded, thinly sliced 1/2  onion, diced 1 cup shredded panela or monterey jack cheese 1/2 cup grated Cotija, Romano or Parmesan cheese   For Sauce: 1 tomato 4 dried ancho chiles, stemmed, seeded 2 cups hot water 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 onion, coarsely chopped 2 cloves garlic, chopped 1 teaspoon ground cumin 1 teaspoon distilled white vinegar 2 teaspoons dried oregano, crumbled 2 tablespoons olive oil vegetable oil for frying 12 corn tortillas

Description

Vegetable Enchiladas, Recipe

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