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Potato stuffed Enchiladas

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Ingredients
  • 1 Tbsp olive oil
  • 1 pound russet potatoes, peeled,dice
  • 1 tsp chili powder
  • 1/2 tsp cumin seeds
  • 2 small tomatoes,peeled,diced
  • 2 green onions, thinly sliced
  • 1 1/2 Tbsp tomato sauce
  • 1 2/3 cups grated Monterey Jack
  • 1 egg
  • 1 Tbsp chopped fresh cilantro
  • 1 Tbsp minced jalapeno chili
  • 1 cayenne pepper
  • olive oil
  • 8 (6-inch) corn tortillas
  • 2 Tbsp olive oil
  • 1 1/2 onions, parsley chopped
  • 5 large garlic cloves, chopped
  • 1 1/2 tsps cumin seeds
  • 1 1/2 tsps chili powder
  • 1 1/2 tsps dried oregano, crumbled
  • 1/4 tsp ground cinnamon
  • 1 1/2 cups canned enchilada sauce
  • 3/4 cup tomato sauce
  • 1 Tbsp fresh lime juice
  • cayenne pepper
  • 6 ounces feta cheese, crumbled
  • sour cream
  • minced green onions
Instructions

Yield: 4 Servings. Heat 1 Tbsp 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 cup 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. 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. 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.

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