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Baked Potato Enchiladas on Ancho Ranchero Sauce Recipe
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To make Baked Potato Enchiladas on Ancho Ranchero Sauce you will need
Ingredients
| 2 | | Idaho potatoes | | 3 | tablespoons | Grated Jalapeno Jack cheese | | 3 | | To 4 scallions, green parts only,; chopped | | 1 | tablespoon | Chopped cilantro | | | Juice of 1 lime | | 2 | | To 3 tablespoons sour cream | | | Salt | | 1/4 | cups | Canola oil | | 8 | | Corn tortillas |
Instructions
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
Enjoy your Baked Potato Enchiladas on Ancho Ranchero Sauce
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Sun 2 Nov 2008
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