Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Idaho potatoes
3 TB grated Jalapeno Jack cheese
3 to 4 scallions, green parts
: -only, chopped
1 TB chopped cilantro
: Juice of 1 lime
2 TB to 3 TB sour cream
: Salt
1/4 c canola oil
8 corn tortillas

Preheat oven to 375 degrees. 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-inch of 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 Sal

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065

Date: 09/26/96

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