Potato-stuffed enchiladas

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 pounds Russet potatoes, peeled,dice
1 teaspoon Chili powder
½ teaspoon Cumin seeds
2 Small tomatoes,peeled,diced
2 Green onions, thinly sliced
1½ tablespoon Tomato sauce
1⅔ cup Grated Monterey Jack
1 Egg
1 tablespoon Chopped fresh cilantro
1 tablespoon Minced jalapeno chili*
1 Cayenne pepper
1 Olive oil
8 6-in corn tortillas
*ENCHILADA SAUCE*
2 tablespoons Olive oil
1½ Onions, carsley chopped
5 Large garlic cloves, chopped
1½ teaspoon Cumin seeds
1½ teaspoon Chili powder
1½ teaspoon Dried oregano, crumbled
¼ teaspoon Ground cinnamon
1½ cup Canned enchilada sauce
¾ cup Tomato sauce
1 tablespoon Fresh lime juice
1 Cayenne pepper
*TOPPING*
6 ounces Feta cheese, crumbled
1 Sour cream
1 Minced green onions

Directions

Servings: 4

*POTATO STUFFING*

*canned pickled >>>>>>>>>>>>>>>>>>>>>>>>>>>Potato Stuffing<<<<<<<<<<<<<<<<<<<<<<<<<< Heat 1 tb oil in heavy large non-stick skillet over high heat. Add potatoes and cook until golden, stirring often, about 8 minutes.

Reduce heat to low. Add chili powder and cumin and cook 2 minutes.

Add tomatoes, sliced green onions and tomato sauce. Cover and cook until potatoes are tender, about 6 minutes. Add ⅓ c Jack cheese, egg, cilantro, and jalapeno and stir until cheese melts. Season with salt and cayenne.

Brush large skillet with oil and place over medium heat. Add 1 tortilla and cook until softened, 30 seconds per side. Transfer to work surface. Top tortilla with ⅓ cup filling and roll up. Place seam side down in baking dish. Repeat with remaining tortillas and filling, brushing skillet with oil as necessary. (Can be made 2 hours ahead. Cover and chill.)

>>>>>>>>>>>>>>>>>>>>>>>>>>>>Enchilada Sauce<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< Heat 2 tablespoons olive oil in heavy large skillet over high heat.

Add chopped onions and garlic and saute 5 minutes. Mix in cumin seeds, chili powder, dried oregano and ground cinnamon and saute 1 minute. Add enchilada sauce and tomato sauce and simmer 2 minutes.

Mix in fresh lime juice. Season to taste with salt and cayenne pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat before using.)

>>>>>>>>>>>>>>>>>>>>>>>Topping<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< <<<<<<

Preheat oven to 450 degrees. Pour enchilada sauce over enchiladas.

Sprinkle with feta and remaining 1⅓ cups Jack cheese. Cover with foil. Bake until heated through and bubbling, about 30 minutes. Serve with sour cream and green onions.

Note: Although I'm sure that the _Bon Appetite_ chefs know exactly what they are talking about, I find that, at high temperatures, olive oil breaks down a great deal, begins to smoke, and sets off fire alarms all over. I use peanut oil and a wok to saute potatoes since, as far as skillets go, I don't have non-stick and heavy all in one.

Additionally, I don't use any extra salt in the dish, finding it amply seasoned without.

Related recipes