In a small sauce pan, place the potatoes and boil until soft. Once potatoes have cooled down, peel and place in a large bowl. Add cotija cheese, salt to taste and mash.
Devain and deseed the chiles and place them in a small sauce pan with enough water to cover the chiles. Bring to a boil and set aside until cooled. Once the chiles have cooled, place in blender along with oregano, vinegar, garlic, 1 tablespoon of salt and enough water to cover the chiles. Blend and strain over a medium size bowl.
Cut up the tomatoes and place in a blender with oregano, 1 teaspoon of salt and water to cover half of your tomatoes. Blend and pour into a salsa bowl.
Heat a large pan. Once pan is hot, add lard or cooking oil. Dip a single tortilla in your enchilada sauce making sure it is completely covered. Place in your pan and fry for 30 seconds and flip. Fry tortilla for another 30 seconds. Add 2 tablespoons of potato mix to the middle of your tortilla. Quickly flip in both sides of your tortilla to close. Flip your enchilada until desired crisp.
Repeat until done.
Serve enchiladas and top with lettuce, cotija cheese, sour cream (optional) and dressing sauce.