*  Exported from  MasterCook II  *
 
 BAKED POTATO ENCHILADAS ON ANCHO RANCHERO SAUCE WITH PICO DE GALLO CORN AND
MEXICAN TORTILLA SALAD
 
 Recipe By     :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 	      2 	       Idaho potatoes					  
 	      3  tablespoons   grated Jalapeno Jack cheese			  
 	      3  to 4	       scallions, green parts only, -- chopped		  
 	      1  tablespoon    chopped cilantro 				  
 						Juice of 1 lime 		  
 	      2  to 3	       tablespoons sour cream				  
 						Salt				  
 	  1/4  cup	     canola oil 					  
 	      8  corn	       tortillas					  
 
 
 Preheat oven to 375 degrees. Bake potatoes until tender, 1 to 1 1/2 hours. Cool,
peel and dice.
 Combine potatoes with cheese, scallion greens, cilantro, lime juice and sour
cream, and mix
 thoroughly. Season to taste with salt and chill. Heat 1/4-inch of canola oil in a
skillet. Fry tortillas,
 one at a time, just until they bubble and soften. Don't let them get crisp.
Remove with tongs and pat
 off excess oil with paper towels. 
 
 Divide filling between the tortillas and roll up. Place on a greased baking sheet
and bake for 15
 minutes. Serve 2 enchiladas per person on a pool of Ancho Ranchero Sauce,
garnished with Pico
 De Gallo Corn and topped with Mexican Tortilla Sal
 
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