LOCATION: Recipes >> Vegetarian >> Potato Enchilada 02
Potato Enchilada 02
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 Tbsp chopped fresh cilantro
1 Tbsp minced jalapeno chili
1 cayenne pepper
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
6 oz feta cheese, crumbled
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
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.
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