Title: Potato-Stuffed Enchiladas
Categories: Vegetarian, Vegetables, Mexican
Yield: 4 Servings

1 tb Olive oil
1 lb Russet potatoes, peeled,dice
1 ts Chili powder
1/2 ts Cumin seeds
2 Small tomatoes,peeled,diced
2 Green onions, thinly sliced
1 1/2 tb Tomato sauce
1 2/3 c Grated Monterey Jack
1 Egg
1 tb Chopped fresh cilantro
1 tb Minced jalapeno chili*
1 Cayenne pepper
1 Olive oil
8 6-in corn tortillas
*ENCHILADA SAUCE*
2 tb Olive oil
1 1/2 Onions, carsley chopped
5 Large garlic cloves, chopped
1 1/2 ts Cumin seeds
1 1/2 ts Chili powder
1 1/2 ts Dried oregano, crumbled
1/4 ts Ground cinnamon
1 1/2 c Canned enchilada sauce
3/4 c Tomato sauce
1 tb Fresh lime juice
1 Cayenne pepper
*TOPPING*
6 oz Feta cheese, crumbled
1 Sour cream
1 Minced green onions

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 I'm 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
don't have non-stick and heavy all in one. Additionally, I don't use any
extra salt in the dish, finding it amply seasoned without.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini