Ingredients Jump to Instructions ↓

  1. Potato Enchiladas

  2. (12 servings)

  3. 6 dried California pepper (red)

  4. 1 clove garlic

  5. 1 teaspoon salt

  6. Water

  7. 1 cup oil for frying (vegetable)

  8. 12 corn tortillas

  9. 3 cups crumbled queso fresco

  10. 1 cup sour cream

  11. 1 cups shredded lettuce

  12. 1 cup tomatoes, thinly sliced

  13. 1 1/5 cup chopped green onions

  14. 6 potatoes, peeled and chopped/shredded

  15. Snap the tops off of the dried chilies, and place in a sauce pan

  16. with enough water to cover, bring to boil, and simmer for 15 minutes

  17. Drain the water and place chilies into a food processor or blender

  18. with the garlic and salt. Puree until smooth (press sauce through

  19. a strainer and set aside) Heat oil in a large skillet over medium

  20. heat, and cook the potatoes until golden brown on both sides. Heat

  21. the oil in large skillet over medium heat. Soak each tortilla in

  22. the sauce (chile) then place in the hot oil. (Turn over almost

  23. immediately and fry for about 5 seconds on the other side. The

  24. easiest way to do this is to fry the tortillas and stack them on

  25. top of each other until you have fried them all, this will keep the

  26. tortillas pliable until you are ready to fill them). Take one fried

  27. tortilla at a time, and fill with potatoes, cheese, roll up and place seam side down on a plate.

  28. Top in the following order:

  29. A layer of sour cream

  30. Small handful of lettuce

  31. Tomato slices

  32. More cheese

  33. Green onions


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