*  Exported from  MasterCook II  *
 
                         Potato-Stuffed Enchiladas
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Dish                        Mexican
                 Potatoes                         Sauces
                 Vegetables                       Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tablespoon    Olive Oil
    1      Pound         Potatoes -- peeled and diced
    1      Teaspoon      Chili Powder
      1/2  Teaspoon      Cumin Seeds
    2      Small         Tomatoes -- diced
    2                    Green Onions -- thinly sliced
    1 1/2  Tablespoons   Tomato Sauce
    1 2/3  Cups          Monterey Jack Cheese
    1                    Egg
    1      Tablespoon    Fresh Cilantro -- chopped
    1      Tablespoon    Jalapeno Pepper -- minced
                         Cayenne -- to taste
    8      6-Inch        Corn Tortillas
    6      Oz.           Feta Cheese -- crumbled
                         -----Sauce-----
    2      Tablespoons   Olive Oil
    1 1/2  Medium        Onions -- coarsely chopped
    5      Cloves        Garlic -- minced
    1 1/2  Teaspoons     Cumin Seeds
    1 1/2  Teaspoons     Chili Powder
    1 1/2  Teaspoons     Oregano
      1/4  Teaspoon      Cinnamon
    1 1/2  Cups          Enchilada Sauce -- canned
      3/4  Cup           Tomato Sauce
    1      Tablespoon    Lime Juice
 
 Sauce: Heat olive oil in heavy skillet. Add onions and garlic and
 sautee 5 minutes. Mix in cumin seeds, chili powder, oregano, cinnamon
 and sautee 1 minute. Add enchilada sauce and tomato sauce, simmer 2
 minutes. Mix in lime juice. Season to taste with salt and cayenne.
 (Sauce can be prepared 2 days in advance and reheated before use.)
 
 Enchiladas: Heat oil in large heavy skillet. Add potatoes and cook
 until golden, stirring often, about 8 minutes. Reduce heat. Add
 chili powder and cumin, cook 2 minutes. Add tomatoes, green onions
 and tomato sauce. Cover and cook until potatoes are tender, about 6
 minutes. Add 1/3 cup Jack cheese, egg, cilantro and jalapeno; stir
 until cheese melts. Season with salt and cayenne; set aside. Brush
 tortillas with oil and fry briefly in a hot nonstick pan, about 30
 seconds on each side. Top each tortilla with 1/3 cup filling. Roll up
 and place, seam side down, in baking dish. Preheat oven to 450F. Pour
 sauce over enchiladas. Sprinkle with feta cheese and remaining Jack
 cheese. Cover pan with foil and bake until heated through and
 bubbling, about 30 minutes. Serve with sour cream if desired.
 
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