Potato Stuffed Enchiladas

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.