*  Exported from  MasterCook II  *

Baked Potato Enchiladas

Recipe By     : Chef Du Jour Dean Fearing Show #DJ9065
Serving Size  :      Preparation Time :
Categories    : Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       2                Idaho potatoes
       3  tb            Jalapeno Jack cheese -- grated
       3                Ccallions -- up to 4,
                        - green parts only, chopped
       1  tb            Cilantro -- chopped
       1                Lime -- juice of
       2  tb            Sour cream -- up to 3 tb
                        Salt
     1/4  c             Canola oil
       8                Corn tortillas

Preheat oven to 375°F. Bake potatoes until tender, 1 to 1-1/2 hours.
Cool, peel, and dice. Combine potatoes with cheese, scallion greens,
cilantro, lime juice, and sour cream, and mix thoroughly. Season to
taste with salt and chill. Heat 1/4" canola oil in a skillet. Fry
tortillas, one at a time, just until they bubble and soften. Don't
let them get crisp. Remove with tongs and pat off excess oil with
paper towels.

Divide filling between the tortillas and roll up. Place on a greased
baking sheet and bake for 15 minutes. Serve 2 enchiladas per person
on a pool of Ancho Ranchero Sauce, garnished with Pico De Gallo Corn,
and topped with Mexican Tortilla Salad.


                    - - - - - - - - - - - - - - - - - -