*  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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