Enchiladas de papas (potato enchiladas)

Yield: 2 Servings

Measure Ingredient
2 \N Baked potatoes
1 tablespoon Corn oil
1 small Onion, minced
½ teaspoon Salt
¼ teaspoon Ground cimin
1 teaspoon Chili powder
¼ cup Chicken stock
1 large Tomato, peeled, diced
½ cup Cheddar cheese, grated


If you don't have any tortillas and feel like eating an enchilada, this is it. Slit tops of potatoes and remove pulp. Mash; cover and set aside. Keep shells warm. Heat oil in skillet. Add onion, cook until clear and soft, 10 mins. Add salt, cumin, chili powder, and stock; mix. Add tomato and mashed potato; mix. Cook over low heat 5 mins. Add 1/4c cheese; mix, heating thorugh. Heap filling into warm shells. Sprinkle each potato with 2T cheese. Bake 350 F until cheese is melted.

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