POTATO-STUFFED ENCHILADAS

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Recipe Name: POTATO-STUFFED ENCHILADAS

Servings: 4

Comments:

 

1 Tablespoon(s) Olive oil

1 Pound(s) Russet potatoes, peeled,dice

1 Teaspoon(s) Chili powder

1/2 Teaspoon(s) Cumin seeds

2 Small tomatoes,peeled,diced

2 Green onions, thinly sliced

1 1/2 Tablespoon(s) Tomato sauce

1 2/3 Cup(s) Grated Monterey Jack

1 Egg

1 Tablespoon(s) Chopped fresh cilantro

1 Tablespoon(s) Minced jalapeno chili*

1 Cayenne pepper

1 Olive oil

8 6-in corn tortillas

*ENCHILADA SAUCE*

2 Tablespoon(s) Olive oil

1 1/2 Onions, carsley chopped

5 Large garlic cloves, chopped

1 1/2 Teaspoon(s) Cumin seeds

1 1/2 Teaspoon(s) Chili powder

1 1/2 Teaspoon(s) Dried oregano, crumbled

1/4 Teaspoon(s) Ground cinnamon

1 1/2 Cup(s) Canned enchilada sauce

3/4 Cup(s) Tomato sauce

1 Tablespoon(s) Fresh lime juice

1 Cayenne pepper

*TOPPING*

6 Ounce(s) Feta cheese, crumbled

1 Sour cream

1 Minced green onions

 

Servings: 4

 

*POTATO STUFFING*

 

>>>>>>>>>>>>>>>>>>>>>>>>>>>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.

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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