3 or 4 small red potatoes, peeled and cubed
3 medium carrots, peeled and sliced
1/3 cup red wine vinegar
12 corn tortillas
1/2 pound queso fresco, crumbled and salted
1 small onion, finely chopped
1 3 pound chicken, poached and cut into serving pieces
1/2 cup pickled jalapeno slices
2 cups finely shredded lettuce
2/3 cup sour cream
3 or 4 small red potatoes
3 medium carrots
2 cups chili sauce
Large serving dish or platter, kept warm

Cook the carrots and potatoes in boiling water until barely tender. Drain and rinse. Place vegetables in bowl and cover with cold water and the vinegar. These should be made ahead so they can stand in the vinegar at least at hour. When ready to prepare the dinner, pour off water and let drain before frying.

Make Enchiladas.

In heavy skillet, put in 1 tablespoon oil. Dip each corn torilla in the chili sauce so it is lightly covered, then fry the tortilla quickly on each side. ( if sauce is too thick, thin with a little water). Continue until all tortillas are dipped and fried.

In each tortilla, put 1 scan tablespoon of the cheese and 1/2 tablespoon of the chopped onion. Roll up and put in center of serving dish to keep warm.

In same skillet, add little more oil and fry the chicken pieces until they are golden brown. Arrange them around the enchiladas. In the same fat, fry the carrots and potatoes, Drain the vegetables and scatter over the enchiladas. In the same oil, cook the remaining sauce a few minutes and pour over the enchiladas. Arrange the lettuce around the edge of the platter. Sprinkle the jalapeno slices over all and serve with the sour cream.