| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Vegetarian |
Vegetarian, Vegetables, Mexican |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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