For the longest time “enchiladas” meant extra cheesy casserole dish containing slightly soggy flour tortillas and lots of canned sauce.

Now, that whole cheesy casserole situation is not a bad thing, but I do prefer real enchiladas.

The type with homemade sauce, rustic corn tortillas, a super flavorful veggie filling, and just a hint of queso.

Or no cheese at all, if you want to go the vegan route.

And I guess you could toss a bit of cooked, shredded chicken in there if you really wanted to.

But who needs that stuff anyway?

Carrots and potatoes are just as good.

If not better.

Shake your head and roll your eyes at me if you want.

But my veg friends out there get it.

If you don’t have more than 12 minutes to throw dinner together, do not attempt to make this recipe.

Yeah, it takes a little bit of time, but it’s more than doable and the final product is beyond tasty.

Not to mention, quite healthy.

What more could you ask for?

Don’t answer that… I know you must want a fluffy puppy too, but that’s a whole other topic.

Right now we’re talking about satisfying your healthy, homemade enchilada cravings.

Corn tortillas are lightly fried in a subtly spicy ancho chile sauce then filled with sauteed carrots, russet potato, vine tomato, yellow onion, and minced garlic. Right before serving, the enchiladas are topped with Cotija cheese then plated with shredded romaine, creamy avocado slices, cilantro, and zesty lime wedges.

P.S. The sauce isn’t all that spicy, but it will seem super spicy when it’s cooking. Mainly because you might start to cough. Don’t be alarmed silly, just open a couple windows and suck it up.

P.P.S. You can use shredded Monterey Jack cheese or mozzarella in place of the queso Cotija if you can’t find Cotija or if you just prefer melty cheese over crumbly cheese.

P.P.P.S. Make sure your corn tortillas are actually gluten-free if you choose to go that route.

P.P.P.P.S. You can certainly make the sauce and filling ahead of time. The flavors will actually have more time to meld and develop. A+ for you organized folks! And yes, you must soak the carrots and potato.

P.P.P.P.P.S. If you’re wanting to season the sauce with salt, go for it. I didn’t add any salt to the sauce since the filling got the salt treatment already, and cheese is a source of sodium as well.