Potato-Stuffed Enchiladas
Ingredients
- 1 tablespoon olive oil ⓘ
- 1 lb potato ⓘ
- 1 teaspoon chili powder ⓘ
- 1/2 teaspoon cumin seed
- 2 small tomatoes ⓘ
- 2 green onions ⓘ
- 1 1/2 tablespoons tomato sauce ⓘ
- 1 2/3 cups monterey jack cheese ⓘ
- 1 egg ⓘ
- 1 tablespoon chopped fresh cilantro ⓘ
- 1 tablespoon minced jalapeno pepper ⓘ
- cayenne ⓘ
- 8 6-inch corn tortillas ⓘ
- 6 ounces crumbled feta cheese ⓘ
- Sauce ⓘ
- 2 tablespoons olive oil ⓘ
- 1 1/2 onions ⓘ
- 5 cloves garlic ⓘ
- 1 1/2 teaspoons cumin seeds ⓘ
- 1 1/2 teaspoons chili powder ⓘ
- 1 1/2 teaspoons oregano ⓘ
- 1/4 teaspoon cinnamon ⓘ
Instructions
- Peel and dice the potatoes, dice the tomatoes, thinly slice the green.
- onions, coursely chop the onions, mince the garlic cloves.
- Sauce: Heat olive oil in heavy skillet.
- Add onions and garlic and saute; 5 minutes.
- Mix in cumin seeds, chili powder, oregano, cinnamon and saute; 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 450 degree F.
- 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.
Nutrition & Diet Analysis (per serving)
1451
kcal
73% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).