*  Exported from  MasterCook  *
 
                         POTATO-STUFFED ENCHILADAS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Vegetables
                 Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Olive oil
    1       lb           Russet potatoes, peeled,dice
    1       t            Chili powder
      1/2   ts           Cumin seeds
    2                    Small tomatoes,peeled,diced
    2                    Green onions, thinly sliced
    1 1/2   tb           Tomato sauce
    1 2/3   c            Grated Monterey Jack
    1                    Egg
    1       tb           Chopped fresh cilantro
    1       tb           Minced jalapeno chili*
    1                    Cayenne pepper
    1                    Olive oil
    8                    6-in corn tortillas
                         *ENCHILADA SAUCE*
    2       tb           Olive oil
    1 1/2                Onions, carsley chopped
    5                    Large garlic cloves, chopped
    1 1/2   ts           Cumin seeds
    1 1/2   ts           Chili powder
    1 1/2   ts           Dried oregano, crumbled
      1/4   ts           Ground cinnamon
    1 1/2   c            Canned enchilada sauce
      3/4   c            Tomato sauce
    1       tb           Fresh lime juice
    1                    Cayenne pepper
                         *TOPPING*
    6       oz           Feta cheese, crumbled
    1                    Sour cream
    1                    Minced green onions
 
   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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