Serves: 4
Total Calories: 982

1 cup Ancho Chile Sauce for Enchiladas plus more if needed
4 medium carrots, peeled and cut into 1/2-inch dice
4 medium red or white potatoes, scrubbed and diced (1/2 inch)
1 tablespoon olive oil or vegetable oil
1 medium onion, coarsely chopped
1/2 teaspoon salt, or to taste

1. Prepare the chile sauce. Reserve in the pan off heat. In a large pan of boiling salted water, cook the carrots and potatoes until crisp-tender, about 5 minutes. Drain and transfer to an ovenproof casserole dish. Stir in 1 cup of the chile sauce. Reserve.

2. Preheat the oven to 350°. Heat the oil in a medium skillet over medium heat and cook the onion, stirring, until softened, 3 to 4 minutes. Add to the casserole dish. Add the salt. Stir to mix the ingredients. If the mixture seems dry, stir in an additional 1/4 cup of the chile sauce. Bake until the vegetables are tender and starting to brown, about 30 minutes. Serve hot. Note: Extra chile sauce may be refrigerated or frozen for later use.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 982
Calories from Fat: 750

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