From anna@gfree.net Wed Jan 3 16:02:07 2001 Date: 30 Dec 2000 21:44:59 -0700 From: Anna Free Newsgroups: rec.food.recipes Subject: Potato-Stuffed Enchiladas Followup-To: rec.food.cooking, rec.food.recipes Happy New Year Title: Potato-Stuffed Enchiladas Categories: Vegetarian, Vegetables, Mexican Yield: 4 Servings 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 *ENCHILADA SAUCE* 2 Tbsp Olive oil 1 1/2 Onions, parsley 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 *TOPPING* 6 oz Feta cheese, crumbled 1 Sour cream 1 Minced green onions Servings: 4 *POTATO STUFFING* *canned pickled >Potato Stuffing Heat 1 Tbsp 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 cup 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.) 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. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.