Directions

• Put the chicken breasts in a medium pan and cover with water.
• Cut the onion in half, and add the salt, the onion and one clove of garlic to the water.
• Bring to a simmer over medium heat and cook until the chicken is tender, about 15 minutes.
• Set aside to cool.
• When cool, shred the chicken and set aside.
• Save the chicken broth, straining off and discarding the solids.
• Meanwhile, put the potatoes and carrots in a medium pan and cover with water.
• Cook to a firm consistency over a medium heat, about 15 minutes.
• Set aside to cool; when cool, peel and dice the carrots and potatoes and set aside. Soak the guajillos in hot water until rehydrated.
• Place the rehydrated peppers, tomato, remaining 2 cloves of garlic and 1/2 cup broth from the cooked chicken in a blender and blend until smooth.
• Place 1 teaspoon olive oil in a medium saucepan over medium heat; when the oil is warm, add the sauce from the blender and bring to a boil for 2 minutes.
• Season the sauce with salt, pepper and ground cumin to taste and then set aside to cool.
• Preheat the oven to 350 degrees.
• Warm a skillet with a little olive oil over medium heat. Individually dip each tortilla in the guajillo sauce.
• Saute in the skillet for 1 minute on each side, and then put on a cookie sheet.
• Fill each tortilla with shredded chicken and roll up.
• Sprinkle the carrots and potatoes on top and put in the oven for about 15 minutes.
• Remove the enchiladas from the oven, and put three on each plate.
• Sprinkle on the cheese and drizzle with sour cream.