| 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
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””