Potao Enchiladas With Tomato-Chile Sauce

1. 1

   For Enchiladas: Cook potatoes in pot of boiling salted water until tender, about 8 minutes. Drain. Return potatoes to pot and mash. Melt butter in heavy large skillet over med-high head. Add green onions, all bell peppers, and chiles; saute 2 minutes. Mix in cumin. Stir bell pepper mixture and cilantro into mashed potatoes. Season enchilada filling to taste with salt and pepper (filling can be prepared 1 day ahead. cool filling, then cover and refrigerate. Bring to room temperature before continuing).

2. 2

   Lightly oil 13x9x2 inch glass baking dish. Heat 1/3 cup vegetable oil in heavy small skillet over medium heat. Using tongs briefly dip 1 tortilla into hot oil just to soften. Transfer to paper towels to dreain. Spoon generous 1/4 cup filling down center of tortilla and roll up. Place enchilada, seam side down, in perpared glass baking dish. Repeat with remaining tortillas and filling. Cover dish with aluminum foil.

3. 3

   FOR SAUCE:

4. 4

   Heat vegtable oil in heavy small skillet over medium heat. Add chiles and garlic;saute 2 minutes. Transfer mixture to blender. Add 3 cups tomatoes, onion, and cumin; blend until finely chopped. Transfer sauce to medium bowl. Mix in remaining 1 1/2 cups tomatoes and cilantro, (Enchiladas and sauce can be prepared 2 hours ahead. Let stand at room temperature)

5. 5

   Preheat oven to 350 F. Bake enchiladas, covered, just until heated through, about 12 minutes. Transfer enchiladas to plates. Spoon sauce over and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.