Potato-Stuffed Enchiladas

Name: Potato-Stuffed Enchiladas
Yield: 4.0
Ingredients: 1.0 tablespoon Olive Oil; 1.0 pound Russet Potatoes Peeled Dice; 1.0 teaspoon Chili Powder; 0.5 teaspoon Cumin Seeds; 2.0 Small Tomatoes Peeled Diced; 2.0 Green Onions Thinly Sliced; 1.5 tablespoon Tomato Sauce; 1.6667 cup Grated Monterey Jack; 1.0 Egg; 1.0 tablespoon Chopped Fresh Cilantro; 1.0 tablespoon Minced Jalapeno Chili; 1.0 Cayenne Pepper; Olive Oil; 8.0 Inch Corn Tortillas; 2.0 tablespoon Olive Oil; 1.5 Onions Parsley Chopped; 5.0 Large Garlic Chopped; 1.5 teaspoon Cumin Seeds; 1.5 teaspoon Chili Powder; 1.5 teaspoon Dried Oregano Crumbled; 0.25 teaspoon Ground Cinnamon; 1.5 cup Canned Enchilada Sauce; 0.75 cup Tomato Sauce; 1.0 tablespoon Fresh Lime Juice; Cayenne Pepper; 6.0 ounce Feta Cheese Crumbled; Sour Cream; Minced Green Onions

Potato-Stuffed Enchiladas — a community recipe on Potlikkr.

🍽 Serves 4.0

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Ingredients

1.0 tbsp Olive Oil
1.0 lb Russet Potatoes Peeled Dice
1.0 tsp Chili Powder
0.5 tsp Cumin Seeds

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Method (preview)

1
Heat 1 Tbsp oil in heavy large non-stick skillet over high heat.
2
Add potatoes and cook until golden, stirring often, about 8 minutes.

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

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