Potato Stuffed Enchiladas

Directions

Preheat oven to 450 degrees.

POTATO STUFFING Heat 1 tablespoon 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 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 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. Enchilada Sauce Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add chopped onions and garlic and sauté 5 minutes. Mix in cumin seeds, chili powder, dried oregano and ground cinnamon and sauté 1 minute. Add enchilada sauce and tomato sauce and simmer 2 Mix in fresh lime juice. Season to taste with salt and cayenne pepper. Topping 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.