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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

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

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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Southwestern - Enchiladas -  Risa's Creamy Chicken Enchiladas Southwestern - Enchiladas - Risa's Creamy Chicken Enchiladas

Southwestern - Enchiladas -  Risa's Creamy Chicken Enchiladas
2 cooked chicken breasts -- shredded 1/2 of a 10 oz. pkg. frozen spinach -- chopped and thawed 2 scallions -- chopped 1 (8 oz) carton fat free sour cream -- or low fat 1/4 cup plain fat-free yogurt 1/8 cup all-purpose flour 1/2 tsp. ground cumin 1/2 tsp. salt 1/2 tsp. ancho chile powder 1/2 cup skim milk 1 (4 oz.) can green chiles -- diced and drained 4 large flour tortillas nonstick cooking spray 1/3 cup reduced fat cheddar cheese -- shredded Garnishes: salsa chopped cilantro chopped scallions chopped chiles Squeeze out the thawed spinach. Place in a bowl

Southwestern - Green Chile Enchiladas Southwestern - Green Chile Enchiladas

Southwestern - Green Chile Enchiladas
2 tablespoons olive oil 1 small yellow onion, chopped 2 cloves garlic, minced 1 tablespoons canned jalapeno peppers, chopped 2 (4 oz.) cans mild green chilies, chopped 2 tomatoes, peeled/seeded/chopped 1/2 teaspoon cumin seeds, ground 1 teaspoon fresh cilantro, chopped 1 cup cooked chicken or pork, shredded Vegetable oil 10 Phony Tortillas (recipe below)1 cup Monterey jack cheese, grated Sour cream Shredded lettuce Phony Tortillas: 1 cup yellow cornmeal 1/2 teaspoon salt 1/2 cup bread flour 1 egg, lightly beaten 2 cups water Preheat oven to 350°F. Heat oil in a large skillet over medium-low heat. Add onion; cook