Gather your ingredients. Start by cutting the large onion in half and dicing it. Add queso fresco to taste and set aside. (This will be the filling for the enchiladas.)

For the enchilada sauce, cook the 6 guajillo chiles. You don’t need to remove the seeds since you’ll strain the sauce, but do remove the stems. Once cooked, blend them with about 1 cup of the cooking water (the sauce shouldn’t be too runny). Add the other half of the large onion and the garlic clove. (No salt yet.)

In a preheated skillet or pot, add 2 tablespoons of oil and pour in the sauce. Strain it first to remove seeds and pulp.

Add salt to taste and let it simmer for 1 to 3 minutes, stirring constantly. The sauce should not be too thin. Set aside.

For the salsa, slice the small onion into half-moons and place in a bowl. Add all the juice and chiles from the can of pickled chiles.

Blend the 4 tomatoes with 1/4 cup water (just enough to help blend; the tomatoes should be raw).

Add the blended tomatoes to the onion and pickled chiles, stir, add salt to taste, and set aside.

Dice the potatoes and carrots, then cook them for 15 minutes—they should be just tender, not too soft. (You can also steam them.) Cook the chicken in water for 30 minutes.

In a preheated skillet with 2 tablespoons of oil, add the potatoes and carrots. Stir in 3 tablespoons of the enchilada sauce for flavor, add salt to taste, and set aside.

Once the chicken is cooked, brown it in oil to your liking. Set aside.

Make the enchiladas in the same skillet used for the carrots and potatoes. Add a little oil and keep over medium-low heat. Dip a tortilla quickly in the sauce (don’t soak it too much or it may fall apart), then place it in the skillet. Fill with the reserved onion and queso fresco mixture. Let cook open-faced for 1 minute.

On a plate, lay down a bed of lettuce and place the enchiladas on top. To finish, garnish with crema, queso fresco (I like to add extra onion), and serve the browned chicken and potatoes with carrots on the side. Top with the pickled chile salsa you made, and enjoy these delicious street-style enchiladas!