Vegetarian: Potato Enchilada 02 by Recipe Cottage

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	Potato Enchilada 02

		Potato-Stuffed Enchiladas 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 olive oil 8 6-inch corn tortillas 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 cups canned enchilada sauce 3/4 cup tomato sauce 1 Tbsp fresh lime juice cayenne pepper 6 oz feta cheese, crumbled sour cream minced green onions 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. 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. 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.