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Prepare potatoes,peel potatoesinto 1/2in.dice,placesthem into medium saucepan cover with waterlightly salt water, bring to a boiland cook uncovered over mediumheatabout 10min.till tender, mix the filling cutthe scallions crosswise into1/4in.;chopthe cilantro leaves,Transferpotatoes to medium bowl cool slightly,add 1/3 of fresh cheese 1/3 ofsharp cheese, the scallions, and cilantro. mixing well.taste to see if it need salt and peppet. Make the sauce. mincethe garlic,choponion. heat the oil into large nonstick skilletover medium heat. add garlic,onion cook for 2min.stir in chili power cook for 5min.combine half canof enchilada sauce with 1/2 c of water, add to skillet, then add oregano,cumin,lime juice just untill heated though. set a side. Assemblethe enchiladas, use cooking sprayto lightly coat baking dish,large enoughto hold8 filled tortillas,on a separate rimmed baking sheet, spread the remaing canned enchiladasauce,microwave 2 corn tortillas at a time on high for 10 to20 seconds,until they are pliable. working quickly,drop them into sauce,turning to cover both sides use a few tablespoonof potato-cheese mixtureto fill strip down thecenter of each tortilla, Roll to form enchiladas and places into baking dish,seam-side down repeat till all tortillas, sauce,potato-cheese mixture. pour remaining sauce mixture over enchiladas,srinkle remaining cheese on top. bake for15min.in preheated oven untill heated though.
