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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs, Dairy Mexican Mexican, Vegetables, Vegetarian 4 Servings

INGREDIENTS

1 T Olive oil
1 lb Russet potatoes, peeleddice
1 t Chili powder
1/2 t Cumin seeds
2 Small tomatoes, peeleddiced
2 Green onions, thinly sliced
1 1/2 T Tomato sauce
1 2/3 c Grated Monterey Jack
1 Egg
1 T Chopped fresh cilantro
1 T Minced jalapeno chili*
1 Cayenne pepper
1 Olive oil
8 6-in corn tortillas
ENCHILADA SAUCE
2 T Olive oil
1 1/2 Onions, carsley chopped
5 Large garlic cloves, chopped
1 1/2 t Cumin seeds
1 1/2 t Chili powder
1 1/2 t Dried oregano, crumbled
1/4 t Ground cinnamon
1 1/2 c Canned enchilada sauce
3/4 c Tomato sauce
1 T Fresh lime juice
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 805
Calories From Fat: 498
Total Fat: 56.6g
Cholesterol: 165.1mg
Sodium: 1244.6mg
Potassium: 543.3mg
Carbohydrates: 50.1g
Fiber: 6.2g
Sugar: 7.5g
Protein: 28.1g


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