| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | New, Text, Import | 1 | Servings |
INGREDIENTS
| 2 | Idaho potatoes | |
| 3 | tb | Grated Jalapeno Jack cheese |
| 3 | Scallions; green parts only,, chopped (3 to 4) | |
| 1 | tb | Chopped cilantro |
| Juice of 1 lime | ||
| 2 | tb | Sour cream; (2 to 3) |
| 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/tpogue@idsonline.com Posted to recipelu-digest Volume 01 Number 162 by Terry Pogue <tpogue@idsonline.com> on Oct 25, 1997
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