Enchiladas Tultecas

• 4 guajillo chiles, stemmed, seeded and hydrated
• 2 Tbsp. water
• 12 corn tortillas (6 inch)
• 4 tsp. oil
• 1 pkg. (15 oz.) Mexican chorizo
• 2 lb. red potatoes (about 6), cut into 1/4-inch cubes, cooked and drained King Sooper's 5 lb For $1.88 thru 02/09
• 1 lb. carrots, peeled, cut into 1/4-inch cubes and cooked Target 2 lb For $3.00 thru 02/06
• 2 cloves garlic, chopped
• 3/4 cup ATHENOS Traditional Crumbled Feta Cheese
• 1 cup shredded lettuce
• 2 plum tomatoes, seeded, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 small avocado, cut into 12 slices

1. Blend chiles and water in blender until smooth; strain.
2. Brush onto one side of tortillas.
3. Heat 1 tsp.
4. oil in large skillet on medium heat.
5. Add 3 tortillas; cook 3 min.
6. or just until tortillas start to turn crisp, turning occasionally.
7. Repeat with remaining oil and tortillas; set aside.
8. Cook chorizo in large skillet on medium heat 8 min.
9. or until lightly browned, stirring occasionally; drain.
10. Add potatoes, carrots and garlic; cook 5 min.
11. or until heated through, stirring frequently.
12. Place tortillas, guajillo-sides up, on platter; top with chorizo mixture and remaining ingredients.

guajillo chiles, water, corn tortillas, oil, chorizo, red potatoes, carrots, garlic, feta cheese, shredded lettuce, tomatoes, avocado

Taken from www.kraftrecipes.com/recipes/enchiladas-tultecas-121808.aspx (may not work)