• Begin preparing the enchilada sauce. Wash the peppers and roast them in an iron pan or grill, until just blistered. Only press them down for a few seconds on each side, make sure not to burn them.
• Now place the peppers in a medium pan over moderate heat. Pour some water on top and bring to a simmer. Cook for approximately 15 minutes, until softened.
• When the pepper skins look ready to peel, take the sauce pan off the heat and allow to cool for about 15 minutes.
• Drain the peppers and blend in a food processor with the chopped garlic and 1/2 cup of water until you obtain a smooth sauce. If the sauce is too runny, you can strain it into a bowl using a fine mesh strainer. Season to taste with salt and pepper, add the oregano and set aside.
• Preheat the oven to 350 ℉/ 175 ℃.
• Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them.
• Add the 2 tablespoons of vegetable oil in a large skillet over medium heat. Make sure to add more oil a little at a time to prevent getting soggy tortillas.
• Dip each corn tortilla into the enchilada sauce on both sides and fry for a few seconds on each side. Transfer each tortilla in a dish in the oven to keep warm while you fry the rest.
• To assemble the red enchiladas, place some filling in the center of the tortilla and fold it. You can also place it off-centre and roll the tortilla instead.
• Add cheese and onion on top of the enchiladas and your garnish of choice and enjoy!

For the garnish:

• For the potatoes and carrots garnish, cut the vegetables into cubes and and boil them with a pinch of salt until tender but still firm. Drain and allow to cool.
• Add a little more oil to the pan where the enchiladas were fried and fry the potatoes until golden and coated with some of the enchilada sauce.
• Season with salt, add cheese and serve.