Servings: 4 *POTATO STUFFING* *canned pickled >>Potato Stuffing<< Heat 1 tb oil in heavy large non-stick skillet over high heat.
Add potatoes and cook until golden, stirring often, about 8 minutes.
Reduce heat to low.
Add chili powder and cumin and cook 2 minutes.
Add tomatoes, sliced green onions and tomato sauce.
Cover and cook until potatoes are tender, about 6 minutes.
Add 1/3 c Jack cheese, egg, cilantro, and jalapeno and stir until cheese melts.
Season with salt and cayenne.
Brush large skillet with oil and place over medium heat.
Add 1 tortilla and cook until softened, 30 seconds per side.
Transfer to work surface.
Top tortilla with 1/3 cup filling and roll up.
Place seam side down in baking dish.
Repeat with remaining tortillas and filling, brushing skillet with oil as necessary.
(Can be made 2 hours ahead.
Cover and chill.
) >>Enchilada Sauce<< Heat 2 tablespoons olive oil in heavy large skillet over high heat.
Add chopped onions and garlic and saute 5 minutes.
Mix in cumin seeds, chili powder, dried oregano and ground cinnamon and saute 1 minute.
Add enchilada sauce and tomato sauce and simmer 2 minutes.
Mix in fresh lime juice.
Season to taste with salt and cayenne pepper.
(Can be prepared 2 days ahead.
Cover and refrigerate.
Reheat before using.
) >>Topping<< << Preheat oven to 450 degrees.
Pour enchilada sauce over enchiladas.
Sprinkle with feta and remaining 1 1/3 cups Jack cheese.
Cover with foil.
Bake until heated through and bubbling, about 30 minutes.
Serve with sour cream and green onions.
Note: Although I'm sure that the _Bon Appetite_ chefs know exactly what they are talking about, I find that, at high temperatures, olive oil breaks down a great deal, begins to smoke, and sets off fire alarms all over.
I use peanut oil and a wok to saute potatoes since, as far as skillets go, I don't have non-stick and heavy all in one.
Additionally, I don't use any extra salt in the dish, finding it amply seasoned without.
