Title: Enchiladas De Papas (Potato Enchiladas)
Categories: Side Vegetarian Tex Chicken Cheese
Yield: 2 Servings
| STUFFED SPUDS |
| 2 | | Baked potatoes |
| 1 | tb | Corn oil |
| 1 | sm | Onion, minced |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground cimin |
| 1 | ts | Chili powder |
| 1/4 | c | Chicken stock |
| 1 | lg | Tomato, peeled, diced |
| 1/2 | c | Cheddar cheese, grated |
If you don't have any tortillas and feel like eating an enchilada, this is
it. Slit tops of potatoes and remove pulp. Mash; cover and set aside. Keep
shells warm. Heat oil in skillet. Add onion, cook until clear and soft, 10
mins. Add salt, cumin, chili powder, and stock; mix. Add tomato and mashed
potato; mix. Cook over low heat 5 mins. Add 1/4c cheese; mix, heating
thorugh. Heap filling into warm shells. Sprinkle each potato with 2T
cheese. Bake 350 F until cheese is melted.