Cup of Yum
1. 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.
2. 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.
3. When the pepper skins look ready to peel, take the sauce pan off the heat and allow to cool for about 15 minutes.
4. 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.
5. Preheat the oven to 350 ℉/ 175 ℃.
6. Preheat your oven to 350 degrees, just to keep the red enchiladas warm while you finish assembling them.
7. 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.
8. 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.
9. 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.
10. Add cheese and onion on top of the enchiladas and your garnish of choice and enjoy!

For the garnish:

Cup of Yum
1. 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.
2. 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.
3. Season with salt, add cheese and serve.