• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Potato-Stuffed Enchiladas

  • Recipe Submitted by on

Category: Vegetables, Vegetarian, Mexican

 Ingredients List

  • 1 tb Olive oil
  • 1 lb Russet potatoes, peeled,dice
  • 1 ts 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
  • 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
  • 6 oz Feta cheese, crumbled
  • 1 Sour cream
  • 1 Minced green onions


Servings: 4


*canned pickled >>>>>>>>>>>>>>>>>>>>>>>>>>>Potato

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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