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Potato Enchilada 02

This Potato Enchilada 02 recipe uses Olive Oil, Chili Powder, Tomato Sauce, Ground Cinnamon, and Canned Enchilada Sauce. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 tsp
• 1 1/2 tbsp
• 2 tbsp
• 1 1/2 tsp
• 1/4 tsp
• 1 1/2 cup
• 3/4 cup
• 1 tbsp
• 6 oz

Method (preview)

1. 1

   Heat 1 Tbsp oil in heavy large non-stick skillet over high heat.

2. 2

   Add potatoes and cook until golden, stirring often, about 8 minutes.

3. 3

   Reduce heat to low. Add chili powder and cumin and cook 2 minutes.

4. 4

   Add tomatoes, sliced green onions and tomato sauce.

5. 5

   Cover and cook until potatoes are tender, about 6 minutes.

6. 6

   Add 1/3 cup Jack cheese, egg, cilantro, and jalapeno and stir until cheese melts.

7. 7

   Season with salt and cayenne.

8. 8

   Brush large skillet with oil and place over medium heat.

9. 9

   Add 1 tortilla and cook until softened, 30 seconds per side.

10. 10

    Transfer to work surface.

11. 11

    Top tortilla with 1/3 cup filling and roll up.

12. 12

    Place seam side down in baking dish. Repeat with remaining tortillas and filling, brushing skillet with oil as necessary.

13. 13

    Heat 2 tablespoons olive oil in heavy large skillet over high heat.

14. 14

    Add chopped onions and garlic and saute 5 minutes.

15. 15

    Mix in cumin seeds, chili powder, dried oregano and ground cinnamon and saute 1 minute.

16. 16

    Add enchilada sauce and tomato sauce and simmer 2 minutes.

17. 17

    Mix in fresh lime juice. Season to taste with salt and cayenne pepper.

18. 18

    Preheat oven to 450 degrees. Pour enchilada sauce over enchiladas.

19. 19

    Sprinkle with feta and remaining 1 1/3 cups Jack cheese. Cover with foil. Bake until heated through and bubbling, about 30 minutes.

20. 20

    Serve with sour cream and green onions.