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Baked Potato Enchiladas On Ancho Ranchero Sauce With Pico De Gallo Corn And Mexican Tortilla Salad

Baked Potato Enchiladas On Ancho Ranchero Sauce With Pico De Gallo Corn And Mexican Tortilla Salad is a new text import recipe made with Idaho Potatoes, Jalapeno Jack Cheese, Scallions Green Parts Only, Cilantro Juice Of Lime, and Sour Cream Salt. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2
• 3 tbsp
• 3
• 1 tbsp
• 2
• 1/4 cup
• 8

Method (preview)

1. 1

   Preheat oven to 375 degrees. Bake potatoes until tender, 1 to 1 1/2 hours. Cool, peel and dice.

2. 2

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

3. 3

   Season to taste with salt and chill.

4. 4

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

5. 5

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

6. 6

   Don't let them get crisp.

7. 7

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

8. 8

   Divide filling between the tortillas and roll up.

9. 9

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

10. 10

    De Gallo Corn and topped with Mexican Tortilla Sal