Potato Stuffed Enchiladas
Yield
4 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | pound |
potatoes
russet |
|
| 1 | teaspoon |
chili powder
|
|
| ½ | teaspoon |
cumin seeds
|
|
| 2 | small |
tomatoes
diced |
|
| 2 | Green |
onions
thinly sliced |
*
|
| 1 ½ | tablespoons |
tomato sauce
|
|
| 1 ⅔ | cup |
cheese
monterey jack |
*
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
cilantro
fresh |
|
| 1 | tablespoon |
jalapeño pepper
minced |
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
olive oil
|
*
|
| 8 | each |
corn tortillas (6-inch)
6 inch |
*
|
| Enchilada sauce | |||
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | each |
onions
coursely chopped |
|
| 5 | large |
garlic cloves
|
*
|
| 1 ½ | teaspoons |
cumin seeds
|
|
| 1 ½ | teaspoons |
chili powder
|
|
| 1 ½ | teaspoons |
oregano
crumbled |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 1 ½ | cups |
enchilada sauce
canned |
|
| ¾ | cup |
tomato sauce
|
|
| 1 | tablespoon |
lime juice
|
|
| 1 | x |
cayenne pepper
|
*
|
| Topping | |||
| 6 | ounces |
feta cheese
crumbled |
|
| 1 | x |
sour cream
to taste |
*
|
| 1 | x |
scallions, spring or green onions
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 453.6 | g |
potatoes
russet |
|
| 5 | ml |
chili powder
|
|
| 2.5 | ml |
cumin seeds
|
|
| 2 | small |
tomatoes
diced |
|
| 2 | Green |
onions
thinly sliced |
*
|
| 23 | ml |
tomato sauce
|
|
| 394 | ml |
cheese
monterey jack |
*
|
| 1 | each |
eggs
|
|
| 15 | ml |
cilantro
fresh |
|
| 15 | ml |
jalapeño pepper
minced |
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
olive oil
|
*
|
| 8 | each |
corn tortillas (6-inch)
6 inch |
*
|
| Enchilada sauce | |||
| 3E+1 | ml |
olive oil
|
|
| 1.5 | each |
onions
coursely chopped |
|
| 5 | large |
garlic cloves
|
*
|
| 7.5 | ml |
cumin seeds
|
|
| 7.5 | ml |
chili powder
|
|
| 7.5 | ml |
oregano
crumbled |
|
| 1.3 | ml |
cinnamon
ground |
|
| 355 | ml |
enchilada sauce
canned |
|
| 177 | ml |
tomato sauce
|
|
| 15 | ml |
lime juice
|
|
| 1 | x |
cayenne pepper
|
*
|
| Topping | |||
| 173.4 | ml/g |
feta cheese
crumbled |
|
| 1 | x |
sour cream
to taste |
*
|
| 1 | x |
scallions, spring or green onions
minced |
*
|
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.
