Ingredients
1 tbsp olive oil
1 lb russet potatoes, peeled,dice
1 tsp chili powder
1/2 tsp cumin seeds
2 small tomatoes,peeled,diced
2 green onions, thinly sliced
1 1/2 tbsp tomato sauce
1 2/3 cup grated monterey jack
1 egg
1 tbsp chopped fresh cilantro
1 tbsp minced jalapeno chili*
1 cayenne pepper
1 olive oil
8 6-in corn tortillas
1 *enchilada sauce*
2 tbsp olive oil
1 1/2 onions, carsley chopped
5 large garlic cloves, chopped
1 1/2 tsp cumin seeds
1 1/2 tsp chili powder
1 1/2 tsp dried oregano, crumbled
1/4 tsp ground cinnamon
1 1/2 cup canned enchilada sauce
3/4 cup tomato sauce
1 tbsp fresh lime juice
1 cayenne pepper
1 *topping*
6 oz feta cheese, crumbled
1 sour cream
1 minced green onions
Directions
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.
Servings: 4 servings
Potato-Stuffed Enchiladas Recipe brought to you by Recipe Ideas
Categories: Enchilada; Mexican; Vegetable
The History of Recipes
We are able to trace the history of `recipes` back into history, in truth as far as the ancient Egyptians, and maybe even further. Interesting though that is, sadly, these ancient recipes were just primitive pictorial recipes for food preparation.
As we move on, there are two interesting cookery books which date from the 1300s : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian curry that is served today, but instead descriptions of the types of food on the menues of the rich people of those days. By the advent of the 20th century, cooking books were increasing in popularity mostly due to increased literacy, leisure time and having more money. |
We hope you enjoy this Potato Stuffed Enchiladas recipe.
