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Full Online Book HomeLearning KitchenSouthwestern - Enchiladas - Potato-stuffed Enchiladas
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Southwestern - Enchiladas -  Potato-stuffed Enchiladas Post by :crafty Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2763

Click below to download : Southwestern - Enchiladas - Potato-stuffed Enchiladas (Format : PDF)

Southwestern - Enchiladas - Potato-stuffed Enchiladas

Sauce:
2 Tbsp Olive oil
1 1/2 cups canned enchilada sauce
1 1/2 onions chopped
1/4 cup tomato sauce
5 large garlic cloves, minced
1 1/2 tsp cumin seed
1 Tbsp line juice
Chili powder to taste
1 1 /2 dried oregano, crumbled
Cayenne pepper to taste
1/4 tsp ground cinnamon

Enchiladas:
1 tablespoon olive oil
1/3 cups grated Monterey jack cheese
1 pound russet potatoes, peeled, diced
1 egg
1/2 teaspoon cumin seeds
1 tablespoon chopped fresh cilantro
1 teaspoon chili powder
1 tablespoon minced canned pickled jalapeno chili,
2 small tomatoes, peeled, diced
2 green onions, thinly sliced
1 1/2 tablespoons tomato sauce

corn tortillas or
6 inch flour tortillas
6 ounces feta cheese,
crumbled Minced green onions
Sour cream
1 1/3 cups grated Monterey jack cheese

Sauce: Heat oil in heavy skillet over high heat. Add chopped onions and garlic and saute about 5 minutes. Mix in cumin seed, chili powder, oregano and cinnamon and saute 1 minute. Add enchilada sauce and tomato sauce and simmer 2 minutes. Mix in lime juice. Season to taste with salt, pepper and cayenne pepper. (Can be prepared 2 days ahead.)

Enchiladas: Heat 1 tablespoon oil in heavy large 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 cup jack cheese, egg, cilantro and jalapeno and stir until cheese melts. Season with salt.

Top tortilla with 1/3 cup filling and roll up. Place seam side down in oiled baking dish. (Can be made 2 hours ahead. Cover and chill.)

Preheat oven to 450'F. Pour 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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