Potato-Stuffed Enchiladas
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Potato-Stuffed Enchiladas
  Vegetarian    Vegetables    Mexican  
Last updated 6/12/2012 1:18:57 AM. Recipe ID 50060. Report a problem with this recipe.
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      Title: Potato-stuffed enchiladas
 Categories: Vegetarian, Vegetables, Mexican
      Yield: 4 Servings
      1 tb Olive oil
      1 lb Russet potatoes, peeled,dice
      1 ts 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
      6 oz Feta cheese, crumbled
      1    Sour cream
      1    Minced green onions
  Servings:  4
  *canned pickled >>>>>>>>>>>>>>>>>>>>>>>>>>>Potato
  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.

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Recipe ID 50060 (Apr 03, 2005)

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