Clay's Kitchen : Potato Recipes

Potato Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Potato Enchiladas

Recipe from: Judy Bolton
Servings: 12

I got this recipe from a dear cyber-friend. And yes, this recipe does call for soaking in sauce first, then frying you can do it the opposite way, but she says it.s very delicious this way, too!

6 dried California red peppers
1 clove garlic
1 teaspoon salt
1 cup vegetable oil for frying
12 corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cups shredded lettuce
1 cup tomatoes, thinly sliced
½ cup chopped green onions
6 potatoes, peeled and chopped or 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. Purée 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.

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