Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
1 pounds | Russet potatoes, peeled,dice |
1 teaspoon | Chili powder |
½ teaspoon | Cumin seeds |
2 \N | Small tomatoes,peeled,diced |
2 \N | Green onions, thinly sliced |
1½ tablespoon | Tomato sauce |
1⅔ cup | Grated Monterey Jack |
1 \N | Egg |
1 tablespoon | Chopped fresh cilantro |
1 tablespoon | Minced jalapeno chili* |
1 \N | Cayenne pepper |
1 \N | Olive oil |
8 \N | 6-in corn tortillas |
\N \N | *ENCHILADA SAUCE* |
2 tablespoons | Olive oil |
1½ \N | Onions, carsley chopped |
5 \N | Large garlic cloves, chopped |
1½ teaspoon | Cumin seeds |
1½ teaspoon | Chili powder |
1½ teaspoon | Dried oregano, crumbled |
¼ teaspoon | Ground cinnamon |
1½ cup | Canned enchilada sauce |
¾ cup | Tomato sauce |
1 tablespoon | Fresh lime juice |
1 \N | Cayenne pepper |
\N \N | *TOPPING* |
6 ounces | Feta cheese, crumbled |
1 \N | Sour cream |
1 \N | 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 ⅓ 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 ⅓ 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 1⅓ 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.