Recipe Archives->Vegetarian->Potato Enchilada 04

Potato Enchiladas
(12 servings)

6 dried California pepper (red)
1 clove garlic
1 teaspoon salt
Water
1 cup oil for frying (vegetable)
12 corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cups 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
Green onions

Printable version: potato-enchilada04.txt.