Potato Enchiladas

Here is another vegetarian twist to enchiladas. They take some time to prepare so it's not a quick one, but it's worth it when you do!

2 c diced cooked potatoes
2 c shredded jack cheese
2 diced jalepenos
2 T lime juice
3 chopped green onions
1/4 c chopped cilantro
1/2 t salt
3/4 c sour cream (I used the light type)
8 corn tortillas
3 c green chile sauce (recipe to follow)
1/2 c shredded cheddar cheese
2 oz. sliced black olives (optional)

Chile Sauce
1 lb. tomatillos
8 fresh, roasted & peeled New Mexico chiles, chopped
1 lg. onion
1-2 cloves garlic
2 c vegetable broth
1/2 t salt
1/4 t cumin
1/ t oregano

Hush and wash tomatillos. Slice into wedges. In a large saucepan combine toamtillos, chiles, onion, garlic, broth, and seasoning. Bring to a boil, reduce heat and simmer for 20 minutes. Pour into blender and pulse to desired consistency. Makes ~4 cups.

For the enchiladas, combine the first 8 ingredients in a large bowl. Soften tortillas in heated chile sauce. Spoon equal amounts of potato mixture onto tortillas and roll up. Place enchiladas seam-side down in a shallow baking dish. Top with remaining sauce and sprinkle with cheddar cheese. Garnish with olivs if desired. Bake in a preheated 325 degree oven for 15 minutes. Enjoy!

Serves 4. We doubled the recipe for 4 people and had yummy leftovers.