Potato-Stuffed Enchiladas

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and dice the potatoes, dice the tomatoes, thinly slice the green.
  • onions, coursely chop the onions, mince the garlic cloves.
  • Sauce: Heat olive oil in heavy skillet.
  • Add onions and garlic and saute; 5 minutes.
  • Mix in cumin seeds, chili powder, oregano, cinnamon and saute; 1 minute.
  • Add enchilada sauce and tomato sauce, simmer 2 minutes.
  • Mix in lime juice.
  • Season to taste with salt and cayenne.
  • (Sauce can be prepared 2 days in advance and reheated before use.).
  • Enchiladas: Heat oil in large heavy skillet.
  • Add potatoes and cook until golden, stirring often, about 8 minutes.
  • Reduce heat.
  • Add chili powder and cumin, cook 2 minutes.
  • Add tomatoes, 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; stir until cheese melts.
  • Season with salt and cayenne; set aside.
  • Brush tortillas with oil and fry briefly in a hot nonstick pan, about 30 seconds on each side.
  • Top each tortilla with 1/3 cup filling.
  • Roll up and place, seam side down, in baking dish.
  • Preheat oven to 450 degree F.
  • Pour sauce over enchiladas.
  • Sprinkle with feta cheese and remaining Jack cheese.
  • Cover pan with foil and bake until heated through and bubbling, about 30 minutes.
  • Serve with sour cream if desired.
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