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| RECIPE FOR POTATO-STUFFED ENCHILADAS |
Title: Potato-Stuffed Enchiladas
Category: Vegetarian Mexican
Serves: 4
Ingredients:
| 1.00 | 1 | | | 1.00 | | | | 1.00 | | Chili powder | | 0.50 | | Cumin seeds | | 2.00 | 1 | Small tomatoes,peeled,diced | | 2.00 | 1 | Green onions, thinly sliced | | 1.50 | tb | Tomato sauce | | 1.67 | c | Grated Monterey Jack | | 1.00 | | Egg | | 1.00 | tb | Chopped fresh cilantro | | 1.00 | tb | Minced jalapeno chili* | | 1.00 | | Cayenne pepper | | 1.00 | | Olive oil | | 8.00 | | 6-in corn tortillas | | | *ENCHILADA SAUCE* | | 2.00 | tb | Olive oil | | 1.50 | | Onions, carsley chopped | | 5.00 | | Large garlic cloves, chopped | | 1.50 | ts | Cumin seeds | | 1.50 | ts | Chili powder | | 1.50 | ts | Dried oregano, crumbled | | 0.25 | ts | Ground cinnamon | | 1.50 | c | Canned enchilada sauce | | 0.75 | c | Tomato sauce | | 1.00 | tb | Fresh lime juice | | 1.00 | | Cayenne pepper | | | *TOPPING* | | 6.00 | oz | Feta cheese, crumbled | | 1.00 | | Sour cream | | 1.00 | | 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.
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