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Chicken, Potato, And Carrot Enchiladas With Ancho-Guajillo Chile Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

6 cups water

6 chicken thighs with skin and bones

1 small white onion, quartered

6 garlic cloves, halved

3/4 teaspoon fine sea salt

3 carrots, peeled, diced

3 medium red-skinned potatoes

Ancho-Guajillo Chile Sauce

1 cup (about) corn oil

12 5- to 6-inch-diameter corn tortillas

1 cup crumbled queso fresco

1 cup sliced white onion

1/3 cup thinly sliced radishes

3 pickled jalapeño chiles, halved

6 tablespoons crema mexicana* or sour cream

12 romaine lettuce leaves

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