Potato-Stuffed Enchiladas Recipe

Mexican Recipes To-Go

Mexican Enchilada Recipes

Ingredients:

1 tbsp olive oil
1 lb russet potatoes, peeled,dice
1 tsp chili powder
1/2 tsp cumin seeds
2 small tomatoes,peeled,diced
2 green onions, thinly sliced
1 1/2 tbsp tomato sauce
1 2/3 cup grated monterey jack
1 egg
1 tbsp chopped fresh cilantro
1 tbsp minced jalapeno chili*
1 cayenne pepper
1 olive oil
8 6-in corn tortillas
1 *enchilada sauce*
2 tbsp olive oil
1 1/2 onions, carsley chopped
5 large garlic cloves, chopped
1 1/2 tsp cumin seeds
1 1/2 tsp chili powder
1 1/2 tsp dried oregano, crumbled
1/4 tsp ground cinnamon
1 1/2 cup canned enchilada sauce
3/4 cup tomato sauce
1 tbsp fresh lime juice
1 cayenne pepper
1 *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.

Servings: 4

 

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There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. Unknown

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