POTATO-STUFFFED ENCHILADAS 4 servings
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SAUCE 2 Tbsp Olive oil 1 1/2 cups canned enchilada sauce 1 1/2 onions chopped 1/4 cup tomato sauce 5 large garlic cloves, minced 1 1/2 tsp cumin seed 1 Tbsp line juice Chili powder to taste 1 1 /2 dried oregano, crumbled Cayenne pepper to taste 1/4 tsp ground cinnamon   Heat oil in heavy skillet over high heat. Add chopped onions and garlic and saute about 5 minutes. Mix in cumin seed, chili powder, oregano and cinnamon and saute 1 minute. Add enchilada sauce and tomato sauce and simmer 2 minutes. Mix in lime juice. Season to taste with salt, pepper and cayenne pepper. (Can be prepared 2 days ahead.) ENCHILADAS 1 tablespoon olive oil 1/3 cups grated Monterey jack cheese 1 pound russet potatoes, peeled, diced 1 egg 1/2 teaspoon cumin seeds 1 tablespoon chopped fresh cilantro 1 teaspoon chili powder 1 tablespoon minced canned pickled jalapeno chili, 2 small tomatoes, peeled, diced 2 green onions, thinly sliced 1 1/2 tablespoons tomato sauce Heat 1 tablespoon oil in heavy large 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 cminutes. Add 1/3 cup jack cheese, egg, cilantro and jalapeno and stir until cheese melts. Season with salt. corn tortillas or 6 inch flour tortillas Top tortilla with 1/3 cup filling and roll up. Place seam .side down in oiled baking dish. (Can be made 2 hours ahead. Cover and chill.) 6 ounces feta cheese, crumbled Minced green onions Sour cream 1 1/3 cups grated Monterey jack cheese Preheat oven to 450'F. Pour 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. Derived from Bon Apetite Magazine.