• 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
  • *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

 Directions

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.


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?