Free Recipe Potato-Stuffed Enchiladas

Recipe Type: Free Vegetarian Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4

Ingredients for Potato-Stuffed Enchiladas Recipe

1 tb Olive oil
2 tb Olive oil
1 lb Russet potatoes, peeled,dice 1
1/2 Onions, carsley chopped
1 ts Chili powder
5 Large garlic cloves, chopped
1/2 ts Cumin seeds
1 1/2 ts Cumin seeds
2 Small tomatoes,peeled,diced 1
1/2 ts Chili powder
2 Green onions, thinly sliced 1
1/2 ts Dried oregano, crumbled
1 1/2 tb Tomato sauce
1/4 ts Ground cinnamon
1 2/3 c Grated Monterey Jack
1 1/2 c Canned enchilada sauce
1 Egg
3/4 c Tomato sauce
1 tb Chopped fresh cilantro
1 tb Fresh lime juice
1 tb Minced jalapeno chili*
1 Cayenne pepper
1 Cayenne pepper
*TOPPING*
1 Olive oil
6 oz Feta cheese, crumbled
8 6-in corn tortillas
1 Sour cream
*ENCHILADA SAUCE* 1
Minced green onions

Potato-Stuffed Enchiladas Preparation

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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