Potato-stuffed Enchiladas Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 lbs: 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, 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,
*TOPPING*,
6 ounce: 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 Im 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 dont have non-stick and heavy all in one.
Additionally, I dont use any extra salt in the dish, finding it
amply seasoned without.
Source from luhu.jp
*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 Im 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 dont have non-stick and heavy all in one.
Additionally, I dont use any extra salt in the dish, finding it
amply seasoned without.
Source from luhu.jp