Enchiladas Queretanas

These are delightfully different from the typical enchilada one might find at a Mexican restaurant. "Enchiladas" literally means cooked in chiles/chile sauce. "Queretenas" means "from Querétato," the Mexican state in which I studied abroad a few summers ago. What makes these enchiladas unique is that they are served with cooked potatoes and carrots, and that the tortillas are fried in a green sauce, instead of slathered in a red sauce. Here's what you need:

2 chicken breasts
2 potatoes
2 carrots
3 green chiles
2 cups of milk
2 cloves of garlic (Fun fact: these are called "teeth of garlic" in spanish!)
1 large egg or 2 small eggs
Pinch of salt
Vegetable oil
Corn tortillas
Queso fresco/Fresh cheese (available in most Mexican grocery stores in the dairy section)
Sour cream
Salsa and/or guacamole, to taste
Fresh cilantro garnish (optional)

Chicken: Preheat oven to 400 degrees Farenheit. Begin by cooking the chicken in a baking dish. Add a few tablespoons of water and cover tightly in foil to keep it moist. Cook for 20 minutes, then remove the foil, flip the chicken and bake another 10-15 minutes until the chicken is fully cooked. Use two forks to shred the chicken, set aside.

Potatoes and Carrots: While the chicken is cooking, cook the potatoes and carrots in a large pot of boiling water until tender. Cut into cubes, set aside.

Chile sauce: While the chicken and vegetables are cooking, cut the green chiles into strips, removing the seeds. Cook the chile strips and the milk in a saucepan over low heat until the chiles are tender. Remove the chiles from the milk and liquify in a blender with the garlic, egg(s), and salt.

Cheese: Queso fresco usually comes in a solid block or wedge. This cheese is served by crumbling it with hands or a fork, so that it has the appearance of a feta or blue cheese.

Heat a frying pan with a few tablespoons of vegetable oil. Cook enchiladas to order by covering the tortillas in the chile sauce and frying them, then topping with the chicken, potatoes, carrots, cheese and sour cream. This is the typical Queréteran Enchilada. Add salsa and/or guacamole to taste and garnish with cilantro.