Title: Potato-Stuffed Enchiladas
Categories: Vegetarian Vegetable Mexican
Yield: 4 Servings

1	tb	Olive oil
1	lb	Russet potatoes, peeled,dice
1	ts	Chili powder
1/2	ts	Cumin seeds
2		Small tomatoes,peeled,diced
2		Green onions, thinly sliced
1 1/2	tb	Tomato sauce
1 2/3	c	Grated Monterey Jack
1		Egg
1	tb	Chopped fresh cilantro
1	tb	Minced jalapeno chili*
1		Cayenne pepper
1		Olive oil
8		6-in corn tortillas
		*ENCHILADA SAUCE*
2	tb	Olive oil
1 1/2		Onions, carsley chopped
5		Large garlic cloves, chopped
1 1/2	ts	Cumin seeds
1 1/2	ts	Chili powder
1 1/2	ts	Dried oregano, crumbled
1/4	ts	Ground cinnamon
1 1/2	c	Canned enchilada sauce
3/4	c	Tomato sauce
1	tb	Fresh lime juice
1		Cayenne pepper
		*TOPPING*
6	oz	Feta cheese, crumbled
1		Sour cream
1		Minced green onions

Servings: 4

*POTATO STUFFING*

*canned pickled >>>>>>>>>>>>>>>>>>>>>>>>>>>Potato Stuffing<<<<<<<<<<<<<<<<<<<<<<<<<<

Heat 1 tb oil in heavy large non-stick skillet over high heat. Add potatoes and cook until golden, stirring often, about 8 minutes. Reduce heat to low. Add chili powder and cumin and cook 2 minutes. Add tomatoes, sliced green onions and tomato sauce. Cover and cook until potatoes are tender, about 6 minutes. Add 1/3 c Jack cheese, egg, cilantro, and jalapeno and stir until cheese melts. Season with salt and cayenne.

Brush large skillet with oil and place over medium heat. Add 1 tortilla and cook until softened, 30 seconds per side. Transfer to work surface. Top tortilla with 1/3 cup filling and roll up. Place seam side down in baking dish. Repeat with remaining tortillas and filling, brushing skillet with oil as necessary. (Can be made 2 hours ahead. Cover and chill.)

>>>>>>>>>>>>>>>>>>>>>>>>>>>>Enchilada Sauce<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add chopped onions and garlic and saute 5 minutes. Mix in cumin seeds, chili powder, dried oregano and ground cinnamon and saute 1 minute. Add enchilada sauce and tomato sauce and simmer 2 minutes. Mix in fresh lime juice. Season to taste with salt and cayenne pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat before using.)

>>>>>>>>>>>>>>>>>>>>>>>Topping<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< <<<<<<

Preheat oven to 450 degrees. Pour enchilada sauce over enchiladas. Sprinkle with feta and remaining 1 1/3 cups Jack cheese. Cover with foil. Bake until heated through and bubbling, about 30 minutes. Serve with sour cream and green onions.

Note: Although I'm sure that the _Bon Appetite_ chefs know exactly what they are talking about, I find that, at high temperatures, olive oil breaks down a great deal, begins to smoke, and sets off fire alarms all over. I use peanut oil and a wok to saute potatoes since, as far as skillets go, I don't have non-stick and heavy all in one. Additionally, I don't use any extra salt in the dish, finding it amply seasoned without.

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