Potato-stuffed Enchiladas
| 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)
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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