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POTATO-STUFFED ENCHILADAS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Vegetables
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
1 lb Russet potatoes, peeled,dice
1 t Chili powder
1/2 ts Cumin seeds
2 Small tomatoes,peeled,diced
2 Green onions, thinly sliced
1 1/2 tb Tomato sauce
1 2/3 c Grated Monterey Jack
1 Egg
1 tb Chopped fresh cilantro
1 tb Minced jalapeno chili*
1 Cayenne pepper
1 Olive oil
8 6-in corn tortillas
*ENCHILADA SAUCE*
2 tb Olive oil
1 1/2 Onions, carsley chopped
5 Large garlic cloves, chopped
1 1/2 ts Cumin seeds
1 1/2 ts Chili powder
1 1/2 ts Dried oregano, crumbled
1/4 ts Ground cinnamon
1 1/2 c Canned enchilada sauce
3/4 c Tomato sauce
1 tb 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>>>>>>>>>>>>>>>>>>>>>>>>>>>Enchilada
Sauce>>>>>>>>>>>>>>>>>>>>>>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.
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