Potato-Stuffed Enchiladas

* Exported from MasterCook II *

Potato-Stuffed Enchiladas

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Mexican
Potatoes Sauces
Vegetables Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Olive Oil
1 Pound Potatoes -- peeled and diced
1 Teaspoon Chili Powder
1/2 Teaspoon Cumin Seeds
2 Small Tomatoes -- diced
2 Green Onions -- thinly sliced
1 1/2 Tablespoons Tomato Sauce
1 2/3 Cups Monterey Jack Cheese
1 Egg
1 Tablespoon Fresh Cilantro -- chopped
1 Tablespoon Jalapeno Pepper -- minced
Cayenne -- to taste
8 6-Inch Corn Tortillas
6 Oz. Feta Cheese -- crumbled
-----Sauce-----
2 Tablespoons Olive Oil
1 1/2 Medium Onions -- coarsely chopped
5 Cloves Garlic -- minced
1 1/2 Teaspoons Cumin Seeds
1 1/2 Teaspoons Chili Powder
1 1/2 Teaspoons Oregano
1/4 Teaspoon Cinnamon
1 1/2 Cups Enchilada Sauce -- canned
3/4 Cup Tomato Sauce
1 Tablespoon Lime Juice

Sauce: Heat olive oil in heavy skillet. Add onions and garlic and
sautee 5 minutes. Mix in cumin seeds, chili powder, oregano, cinnamon
and sautee 1 minute. Add enchilada sauce and tomato sauce, simmer 2
minutes. Mix in lime juice. Season to taste with salt and cayenne.
(Sauce can be prepared 2 days in advance and reheated before use.)

Enchiladas: Heat oil in large heavy skillet. Add potatoes and cook
until golden, stirring often, about 8 minutes. Reduce heat. Add
chili powder and cumin, cook 2 minutes. Add tomatoes, green onions
and tomato sauce. Cover and cook until potatoes are tender, about 6
minutes. Add 1/3 cup Jack cheese, egg, cilantro and jalapeno; stir
until cheese melts. Season with salt and cayenne; set aside. Brush
tortillas with oil and fry briefly in a hot nonstick pan, about 30
seconds on each side. Top each tortilla with 1/3 cup filling. Roll up
and place, seam side down, in baking dish. Preheat oven to 450F. Pour
sauce over enchiladas. Sprinkle with feta cheese and remaining Jack
cheese. Cover pan with foil and bake until heated through and
bubbling, about 30 minutes. Serve with sour cream if desired.

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