Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

Potato Recipes

Red Velvet Cake Recipes

Hershey's Red Velvet Cocoa Cake

Hershey's Red Velvet Cocoa Cake Recipe
1/2 cup shortening 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 3 tablespoons Hershey's AE coc...

read more

PotatoStuffed Enchiladas Recipe

PotatoStuffed Enchiladas recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print PotatoStuffed Enchiladas recipe  PDF


1 tb Olive oil
1 lb Russet potatoes, peeled,dice
1 ts Chili powder
1/2 ts Cumin seeds
2 Small tomatoes,peeled,diced
2 Green onions, thinly sliced
1 1/2 tb Tomato sauce
1 2/3 c Grated Monterey Jack
1 Egg
1 tb Chopped fresh cilantro
1 tb Minced jalapeno chili
1 Cayenne pepper
1 Olive oil
8 6 in corn tortillas
ENCHILADA SAUCE 2 tb Olive oil
1 1/2 Onions, carsley chopped
5 Large garlic cloves, chopped
1 1/2 ts Cumin seeds
1 1/2 ts Chili powder
1 1/2 ts Dried oregano, crumbled
1/4 ts Ground cinnamon
1 1/2 c Canned enchilada sauce
3/4 c Tomato sauce
1 tb Fresh lime juice
1 Cayenne pepper
TOPPING 6 oz Feta cheese, crumbled
1 Sour cream
1 Minced green onions
Servings: 4 POTATO STUFFING canned pickled and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt Potato Stuffing and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt Heat 1 tb oil in heavy large non stick 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 minutes. Add 1/3 c Jack cheese, egg, cilantro, and jalapeno and stir until cheese melts. Season with salt and cayenne. Brush large skillet with oil and place over medium heat. Add 1 tortilla and cook until softened, 30 seconds per side. Transfer to work surface. Top tortilla with 1/3 cup filling and roll up. Place seam side down in baking dish. Repeat with remaining tortillas and filling, brushing skillet with oil as necessary. (Can be made 2 hours ahead. Cover and chill.) and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt Enchilada Sauce and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add chopped onions and garlic and saute 5 minutes. Mi in cumin seeds, chili powder, dried oregano and ground cinnamon and saute 1 minute. Add enchilada sauce and tomato sauce and simmer 2 minutes. Mi in fresh lime juice. Season to taste with salt and cayenne pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat before using.) and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt and gt Topping and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt and lt Preheat oven to 450 degrees. Pour enchilada 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. Note: Although I'm sure that the _Bon Appetite_ chefs know e actly what they are talking about, I find that, at high temperatures, olive oil breaks down a great deal, begins to smoke, and sets off fire alarms all over. I use peanut oil and a wok to saute potatoes since, as far as skillets go, I don't have non stick and heavy all in one. Additionally, I don't use any e tra salt in the dish, finding it amply seasoned without.

PotatoStuffed Enchiladas recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
381 people have voted
Last Reviewed on 2019-02-15



Friday, Feb 15 2019 Download & Print PotatoStuffed Enchiladas recipe  PDF   Potato recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Fried Chicken Breast

New Cooking Recipes

Finger Lickin' Remoulade Sauce
Finger Lickin' Remoulade Sauce Recipe


1 1/2 c Mayonnaise or salad dressing 2 Hard cooked egg yolks, seived 2 tb Minced fresh parsley 2 Garlic cloves, minced 1 tb Dried Chervil 1 tb Paprika 1 1/2 tb Creole mustard 2 tb White vinegar 1 tb Worcestershire sauce ds Hot sauce Combine all ingredients cover and chill. ...

Cooking Magazines: Easy Salad Recipes » February 2019   Easy Salad recipes RSS   New

Dish Of The Day

Margarita Liqueur

Margarita Liqueur Recipe
1 Bottle silver tequila 1 Peel of orange cut in . continuous spiral 1 Peel of lime cut in . cont...
read more

Category: » Dinner Recipes

View more dishes

>