Serves: 4
Total Calories: 573
1. Prepare the red chile sauce. Reserve in the pan off heat. Then, preheat the oven to 250°. Season the chicken with 1/2 teaspoon of the salt. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat and cook the chicken about 4 to 5 minutes per side, or until lightly browned on the outside, but not cooked through. Add the garlic, oregano, and 1/2 cup of the chile sauce. Turn to coat the chicken with sauce. Cover, reduce the heat to low and cook the chicken until tender and cooked through, 20 to 25 minutes. Reserve in a pan in the oven.
2. Bring to a boil 6 cups of water in a large saucepan and cook the potatoes and carrots until crisp-tender, about 8 minutes. Drain, leaving the vegetables in the pan.
3. Return the pan to medium-low heat. Add 1 tablespoon of oil, onion, vinegar, and the remaining salt. Cover and cook, stirring frequently, until the vegetables are tender, 8 to 10 minutes. Add 1/4 cup of the chile sauce. Stir gently to coat with the sauce. Put the pan of vegetables in the oven with the chicken to keep warm.
4. In a medium skillet, heat 1 tablespoon oil. Dip the tortillas, one at a time, in the hot oil, turning once, until limp and hot, about 8 seconds. Drain and stack on paper towels. To serve, put 1/4 cup of cheese on each tortilla. Roll and put 1 on each of 4 serving plates. Coat each tortilla with some of the remaining chile sauce. Put 1 piece of chicken on each of the 4 plates. Add a portion of the vegetables. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Plaza Chicken from Morelia recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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