Enchiladas De Papas (potato Enchiladas)

We all want God's voice to thunder through the air with the answer to our problem. But God's is the still, small voice…the gentle whisper. Perhaps there's a reason. Nothing draws human focus quite like a whisper. God's whisper means I must stop my ranting and move close to Him, until my head is bent together with His. And then, as I listen, I will find my answer. Better still, I find myself closer to God.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Mexican	Mexican, Stuft spuds, Vegetarian	2	Servings

INGREDIENTS

2		Baked potatoes
1	T	Corn oil
1		Onion, minced
1/2	t	Salt
1/4	t	Ground cimin
1	t	Chili powder
1/4	c	Chicken stock
1		Tomato, peeled diced
1/2	c	Cheddar cheese, grated

INSTRUCTIONS

If you don't have any tortillas and feel like eating an enchilada,
this is it. Slit tops of potatoes and remove pulp. Mash; cover and  set
aside. Keep shells warm. Heat oil in skillet. Add onion, cook  until
clear and soft, 10 mins. Add salt, cumin, chili powder, and  stock;
mix. Add tomato and mashed potato; mix. Cook over low heat 5  mins. Add
1/4c cheese; mix, heating thorugh. Heap filling into warm  shells.
Sprinkle each potato with 2T cheese. Bake 350 F until cheese  is
melted. Posted to MM-Recipes Digest V3 #199  Date: Tue, 9 Jul 1996
19:53:29 -0400  From: Dan Schamber <dansch@haven.ios.com>

A Message from our Provider:

“You’re on this planet for a purpose. Find it.”