Potato, Cheese and Onion Enchiladas
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4 medium (about 2lbs.) potatoes, peeled
12 oz. shredded white cheddar cheese, divided
1/2 cup sliced green onions
1 tsp. salt
2 cans (8 oz.) tomato sauce
1/4 cup mild chili powder
1 Tbs. plus 1/2 cup vegetable oil
1/2 cup water
12 8 inch flour totillas
shredded lettuce, salsa, sour cream (optional)

  1. bake potatoes for 45 minutes at 425 in oven.
  2. let cool then shred them. add half of shredded cheese, then onions and salt. mix to combine.
  3. in saucepan, combine tomato sauce, chili powder, 1 Tbs. oil and water. heat to boiling, reduce heat to low and simmer 5 minutes.
  4. spread 1-2 Tbs of tomato sauce combo over tortilla. then place 1/2 cup of potato mixture in tortilla. fold tortilla in half and press together to form enchiladas. place in a casserole dish in a single layer. repeat for each.
  5. top with remaining tomato sauce and cheese.
  6. bake 15 minutes. serve with lettuce, salsa and sour cream, if desired.

yields can feed four, easy
source: some magazine, although we've modified to above version

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