Potato Enchiladas
i got this recipe from a dear cyber-friend. and yes, this recipe does 
call 
for soaking in sauce first, then frying you can do it the opposite way, 
but she says it.s very delicious this way, too! 
 
 
(12 servings) 
 
6   dried california pepper (red)
1 clove  garlic
1 tsp  salt
  water
1 cup  oil for frying (vegetable)
12   corn tortillas
3 cup  crumbled queso fresco
1 cup  sour cream
1 cup  shredded lettuce
1 cup  tomatoes, thinly sliced
1.2 cup  chopped green onions
6   potatoes, peeled and chopped/shredded
 
snap the tops off of the dried chilies, and place in a sauce pan with 
enough water to cover, bring to boil, and simmer for 15 minutes drain the 
water and place chilies into a food processor or blender with the garlic 
and salt. puree until smooth (press sauce through a strainer and set 
aside) heat oil in a large skillet over medium heat, and cook the potatoes 
until golden brown on both sides. heat the oil in large skillet over 
medium heat. soak each tortilla in the sauce (chile) then place in the 
hot oil. (turn over almost immediately and fry for about 5 seconds on the 
other side. the easiest way to do this is to fry the tortillas and stack 
them on top of each other until you have fried them all, this will keep 
the tortillas pliable until you are ready to fill them) take one fried 
tortilla at a time, and fill with potatoes, cheese, roll up and place seam 
side down on a plate. 
 
 
top in the following order 
a layer of sour cream 
small handful of lettuce 
tomato slices, more cheese, and finally green onions 
 
 
-- 
(ID: 1451) Mirror: rec.food.recipes: Sat, Sep 3, 2005


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