Rolled enchiladas w/roasted potato filli

12 Servings

Ingredients

Quantity Ingredient
1½ pounds Potatoes (up to)
2 larges Onions (up to)
4 Poblanos
Olive oil to coat
Salt to taste
1 Dozen corn tortillas
¾ pounds Grated cheese
Red sauce

Directions

Date: Wed, 6 Mar 1996 11:34:02 -0500 From: margo@... (Margo Hobbs Thompson) Subject: Chicago Hotluck Recipes, Here's what we brought: Preheat oven to 450 degrees. Peel and cube the potatoes into ¾" chunks.

Peel and chop the onions into ¾" squares. In a large bowl, toss onions and potatoes with enough olive oil to coat generously and a little more salt than you think it needs (about ¼ C and a scant tablespoon). Spread the oiled vegetables on a baking tray large enough to hold them in a single layer. Roast in the oven about 15 minutes.

While the potatoes are roasting, clean and chop the peppers into ¾" squares. Toss them with oil and salt (the residue in the potato bowl is probably sufficient). Add them to the pan in the oven, giving the half-roasted vegetables a stir when you do.

Keep checking the roasting vegetables every 15 minutes or so, stirring to prevent sticking. When they are done to your taste (I like mine definitely brown around the edges), about 1 hour, take them out of the oven and let them cool.

Grate about ¾ lb. of cheese (jack, mild cheddar, or Chihuahua).

Take a tortilla, dip it in the red sauce, put it on a plate in front of you. Put a generous tablespoon of cheese and as much filling as you think will fit down the center of the tortilla. Roll it up and place it, seam side down, in an oiled 9 x 13 pan. Repeat until the pan is filled. Pour the rest of the red sauce over the enchiladas. Bake at 350 (right, Patrick?) until done (about 30 minutes): the cheese is melted and the sauce is bubbly. Serve with shredded lettuce and chopped tomatoes, and sour cream.

CHILE-HEADS DIGEST V2 #261

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

Related recipes