4	ancho chiles, seeded and deveined
4	c. milk
2	cloves garlic
1	egg
	Salt to taste
24	corn tortillas
	Oil as necessary
2	chicken breasts, cooked and shredded
2	potatoes, cooked in vinegar, cut into 1/2-in. cubes
2	carrots, cooked in vinegar, cut into 1/2-in. cubes

Boil chiles in milk until softened. Let cool; liquefy in blender with garlic, egg and salt to taste to make a sauce.

Soft-fry tortillas in oil, drain and dip in sauce. Fill with chicken, potatoes and carrots. Roll or fold; top with more sauce. Garnish with lettuce and thinly sliced onion.