Title: Baked potato enchiladas on ancho ranchero sauce
 Categories: New, Text, Import
      Yield: 1 Servings
 
      2    Idaho potatoes
      3 tb Grated Jalapeno Jack cheese
      3    To 4 scallions, green parts
           -only,; chopped
      1 tb Chopped cilantro
           Juice of 1 lime
      2    To 3 tablespoons sour cream
           Salt
    1/4 c  Canola oil
      8    Corn tortillas
 
  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