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1
Peel and dice the potatoes, dice the tomatoes, thinly slice the green.
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2
onions, coursely chop the onions, mince the garlic cloves.
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3
Sauce: Heat olive oil in heavy skillet.
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4
Add onions and garlic and saute; 5 minutes.
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5
Mix in cumin seeds, chili powder, oregano, cinnamon and saute; 1 minute.
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6
Add enchilada sauce and tomato sauce, simmer 2 minutes.
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7
Mix in lime juice.
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8
Season to taste with salt and cayenne.
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9
(Sauce can be prepared 2 days in advance and reheated before use.).
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10
Enchiladas: Heat oil in large heavy skillet.
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11
Add potatoes and cook until golden, stirring often, about 8 minutes.
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12
Reduce heat.
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13
Add chili powder and cumin, cook 2 minutes.
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14
Add tomatoes, green onions and tomato sauce.
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15
Cover and cook until potatoes are tender, about 6 minutes.
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16
Add 1/3 cup Jack cheese, egg, cilantro and jalapeno; stir until cheese melts.
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17
Season with salt and cayenne; set aside.
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18
Brush tortillas with oil and fry briefly in a hot nonstick pan, about 30 seconds on each side.
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19
Top each tortilla with 1/3 cup filling.
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20
Roll up and place, seam side down, in baking dish.
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21
Preheat oven to 450 degree F.
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22
Pour sauce over enchiladas.
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23
Sprinkle with feta cheese and remaining Jack cheese.
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24
Cover pan with foil and bake until heated through and bubbling, about 30 minutes.
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25
Serve with sour cream if desired.
