Name: Baked Potato Enchiladas on Ancho Ranchero Sauce
Ingredients: 2 Idaho potatoes; 3 tb Grated Jalapeno Jack cheese; 3 To 4 scallions, green parts only,; chopped; 1 tb Chopped cilantro; Juice of 1 lime; 2 To 3 tablespoons sour cream; Salt; 1/4 c Canola oil; 8 Corn tortillas

CATEGORY	CUISINE	TAG	YIELD
Dairy	Mexican	New, Text, Import	1	Servings

INGREDIENTS

2		Idaho potatoes
3	tb	Grated Jalapeno Jack cheese
3		To 4 scallions, green parts only,; chopped
1	tb	Chopped cilantro
		Juice of 1 lime
2		To 3 tablespoons sour cream
		Salt
1/4	c	Canola oil
8		Corn tortillas

INSTRUCTIONS

Preheat oven to 375 degrees. Bake potatoes until tender, 1 to 1 1/2 hours.
Cool, peel and dice. Combine potatoes with cheese, scallion greens,
cilantro, lime juice and sour cream, and mix thoroughly. Season to taste
with salt and chill. Heat 1/4-inch of canola oil in a skillet. Fry
tortillas, one at a time, just until they bubble and soften. Don't let them
get crisp. Remove with tongs and pat off excess oil with paper towels.
Divide filling between the tortillas and roll up. Place on a greased baking
sheet and bake for 15 minutes. Serve 2 enchiladas per person on a pool of
Ancho Ranchero Sauce, garnished with Pico De Gallo Corn and topped with
Mexican Tortilla Sal
Recipe By     :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Posted to MC-Recipe Digest V1 #228
Date: Sat, 28 Sep 1996 07:47:43 -0400
From: Rowaan <Rowaan@ix.netcom.com>

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