Potato and Cheese Enchiladas
Dinner in 35 Minutes
- Cuisine: Central/South American
- Course: Main Course
- Features: Meatless, Fast, Gluten-Free
Summary:
In the time it takes some traditional enchiladas to bake, this shortcut preparation can make it all the way to the table, with melted cheese on top. For this dish, we like using Hatch brand enchilada sauce, which is available at Whole Foods Markets and through online purveyors.
Serve with a salad of butter lettuce, chunks of avocado and orange sections, dressed with a citrus-juice vinaigrette. Looking for a glass of wine to drink with these enchiladas? Wine columnists Karen Page and Andrew Dornenburg suggest the 2007 Rudolf Muller Riesling Kabinett, mentioned in their column today, which is available at Whole Foods Market and at Total Wine.
4 servings
Ingredients:
- 12 ounces russet potatoes (1 large or 2 medium potatoes)
- Kosher salt
- 6 scallions, white and light-green parts
- 1/2 bunch cilantro
- 8 ounces fresh-tasting cheese, such as queso fresco or diced Monterey Jack cheese
- 2 ounces sharp cheese, such as queso anejo or shredded Parmesan cheese
- Freshly ground black pepper (optional)
- 2 large cloves garlic
- 1 small red onion
- 2 tablespoons canola oil
- 2 tablespoons chili powder, preferably ancho chili powder
- 1 15-ounce can enchilada sauce, preferably Hatch brand mild or medium
- 1 cup water
- Pinch oregano leaves (may substitute 1 teaspoon dried oregano or epazote)
- 1/4 teaspoon ground cumin
- Juice of 1/2 a medium lime (1 to 2 teaspoons)
- 8 6-inch corn tortillas
- 4 to 6 ounces grated cheddar or Monterey Jack cheese
Directions:
Peel the potatoes and cut into 1/2- or 3/4-inch dice. Place in a medium saucepan and cover with an inch of water; lightly salt the water. Bring to a boil and cook, uncovered, over medium-high heat for about 10 minutes, until the potatoes are just tender. Cut the scallions crosswise into 1/4-inch pieces; chop the cilantro leaves, discarding the stems. Drain and transfer the potatoes to a medium bowl; when they have cooled slightly, add one-third of the fresh cheese, one-third of the sharp cheese, the scallions and cilantro, mixing well. Taste and add salt and pepper, if necessary.
Meanwhile, mince the garlic. Cut the onion in half horizontally, then place it cut side down and coarsely chop or cut into very thin half-moon slices. Heat the oil in a large nonstick skillet over medium heat; add the garlic and onion and cook for 2 minutes, stirring. Add the chili powder and cook for 5 minutes, stirring to incorporate.
Combine half a can (about 1 cup) of the enchilada sauce with 1 cup water and add to the skillet, then add the oregano, cumin and lime juice, stirring just until heated through. Remove from the heat.
Preheat the oven to 400 degrees. Use nonstick cooking oil spray to lightly grease a baking dish large enough to hold the 8 corn tortillas. Have ready a rimmed baking sheet.
Spread the remaining canned enchilada sauce evenly across the baking sheet. Working in 2 batches, microwave 4 corn tortillas at time on high for 10 to 20 seconds, until they are pliable. Immediately transfer them to the baking sheet and turn to coat both sides with the sauce. Use a few tablespoons of the potato-cheese mixture to fill a strip down the center, or one side, of each tortilla; this should take about half of the potato-cheese mixture. Roll or fold to form enchiladas and place in the prepared baking dish (overlapping them is okay). Repeat with the remaining tortillas, sauce and potato-cheese mixture. Pour the doctored sauce mixture over the enchiladas and sprinkle the top with the remaining cheeses and the grated cheese; bake for 15 minutes or until the enchiladas are heated through. Serve hot.
Recipe Source:
Based on a recipe in Marlena Spieler's "Yummy Potatoes: 65 Downright Delicious Recipes" (Chronicle, 2007).
E-mail the Food Section with recipe questions.
(Julia Ewan)
