Boil the meat in a pot with salt, bay leaves, half an onion, and one clove of garlic.

Boil the 4 large potatoes and the carrot in salted water.

Let the potatoes cool slightly. In a large skillet, heat a little oil, add 1 onion sliced into thin strips, the diced tomato, and 2 crushed or finely chopped garlic cloves. Sauté briefly, then add the potatoes and carrot.

Mix everything together and fry, adding more salt and black pepper to taste.

Shred the chicken breast or pork.

Finely chop the remaining onion and the parsley. Place them in a large bowl with the cheese and mix. Separately, slice the radishes and lettuce.

Lay out the tortillas, spread a little mole sauce on each, add the potato mixture and shredded meat, then roll them up.

To finish, pour mole sauce over the enchiladas and top with the onion, parsley, and cheese mixture, plus lettuce. Enjoy!