Title: Baked Potato Enchiladas on Ancho Ranchero Sauce
Categories: New, Text, Import
Yield: 1 Servings

2 Idaho potatoes
3 tb Grated Jalapeno Jack cheese
3 To 4 scallions, green parts
-only,; chopped
1 tb Chopped cilantro
Juice of 1 lime
2 To 3 tablespoons sour cream
Salt
1/4 c Canola oil
8 Corn tortillas

Preheat oven to 375 degrees. Bake potatoes until tender, 1 to 1 1/2 hours.
Cool, peel and dice. Combine potatoes with cheese, scallion greens,
cilantro, lime juice and sour cream, and mix thoroughly. Season to taste
with salt and chill. Heat 1/4-inch of canola oil in a skillet. Fry
tortillas, one at a time, just until they bubble and soften. Don't let them
get crisp. Remove with tongs and pat off excess oil with paper towels.

Divide filling between the tortillas and roll up. Place on a greased baking
sheet and bake for 15 minutes. Serve 2 enchiladas per person on a pool of
Ancho Ranchero Sauce, garnished with Pico De Gallo Corn and topped with
Mexican Tortilla Sal

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065

Posted to MC-Recipe Digest V1 #228

Date: Sat, 28 Sep 1996 07:47:43 -0400

From: Rowaan