Potato-Stuffed Enchiladas - cooking recipe

Ingredients

1 tablespoon olive oil
1 lb potato
1 teaspoon chili powder
1/2 teaspoon cumin seed
2 small tomatoes
2 green onions
1 1/2 tablespoons tomato sauce
1 2/3 cups monterey jack cheese
1 egg
1 tablespoon chopped fresh cilantro
1 tablespoon minced jalapeno pepper
cayenne
8 6-inch corn tortillas
6 ounces crumbled feta cheese
Sauce
2 tablespoons olive oil
1 1/2 onions
5 cloves garlic
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
3/4 cup tomato sauce
1 tablespoon lime juice

Preparation

Peel and dice the potatoes, dice the tomatoes, thinly slice the green.
onions, coursely chop the onions, mince the garlic cloves.
Sauce: Heat olive oil in heavy skillet.
Add onions and garlic and saute; 5 minutes.
Mix in cumin seeds, chili powder, oregano, cinnamon and saute; 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 450 degree F.
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.