Potato-Stuffed Enchiladas

* Exported from MasterCook *

POTATO-STUFFED ENCHILADAS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Vegetables
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
1 lb Russet potatoes, peeled,dice
1 t Chili powder
1/2 ts Cumin seeds
2 Small tomatoes,peeled,diced
2 Green onions, thinly sliced
1 1/2 tb Tomato sauce
1 2/3 c Grated Monterey Jack
1 Egg
1 tb Chopped fresh cilantro
1 tb Minced jalapeno chili*
1 Cayenne pepper
1 Olive oil
8 6-in corn tortillas
*ENCHILADA SAUCE*
2 tb Olive oil
1 1/2 Onions, carsley chopped
5 Large garlic cloves, chopped
1 1/2 ts Cumin seeds
1 1/2 ts Chili powder
1 1/2 ts Dried oregano, crumbled
1/4 ts Ground cinnamon
1 1/2 c Canned enchilada sauce
3/4 c Tomato sauce
1 tb Fresh lime juice
1 Cayenne pepper
*TOPPING*
6 oz Feta cheese, crumbled
1 Sour cream
1 Minced green onions

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 1/3 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 1/3 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 1 1/3
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.



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