Side Pannel
Potato-Stuffed Enchiladas
Potato-Stuffed Enchiladas
- Recipe Submitted by ADMIN on 09/26/2007
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.
*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.
Tweet