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Baked Potato Enchiladas on Ancho Ranchero Sauce

Baked Potato Enchiladas on Ancho Ranchero Sauce is built on Idaho Potatoes, Jalapeno Jack Cheese, Scallions Green Parts Only Chopped, Cilantro, and Juice Of Lime. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 3 tbsp
• 3
• 1 tbsp
• Juice Of Lime
• 2
• Salt
• 1/4 cup
• 8

Method (preview)

1. 1

   Preheat oven to 375 degrees. Bake potatoes until tender, 1 to 1 1/2 hours.

2. 2

   Cool, peel and dice.

3. 3

   Combine potatoes with cheese, scallion greens, cilantro, lime juice and sour cream, and mix thoroughly.

4. 4

   Season to taste with salt and chill.

5. 5

   Heat 1/4-inch of canola oil in a skillet.

6. 6

   Fry tortillas, one at a time, just until they bubble and soften.

7. 7

   Don't let them get crisp.

8. 8

   Remove with tongs and pat off excess oil with paper towels.

9. 9

   Divide filling between the tortillas and roll up.

10. 10

    Place on a greased baking sheet and bake for 15 minutes.

11. 11

    Recipe By:CHEF DU JOUR DEAN FEARING SHOW #DJ9065

12. 12

    Posted to MC-Recipe Digest V1 #228