Potato Enchiladas with Tomato Chile Sauce

This recipe was found in the pile waiting to determine its cardworthiness and blogworthiness. I had clipped it from Bon Appetit and it says that it is from El Mirador in San Antonio. I did a web search to find some more information on this recipe and wasn't successful.

I made this when cilantro was growing and growing in the garden and needed to be used. I had this one evening for dinner and Pad Thai another...just to try to use some of this. I have found that it is a very short growing season for cilantro and goes to seed quickly. So...when it is ready.... I need to be ready!

I made the sauce and the filling on a day I was off of work and combined them for a quick dinner. I had lost the 2nd page of the clipping, so my instructions are probably not exactly as it was originally published...but the ingredients are directly from the clipping. I suppose that the original called for dipping the tortillas in hot oil as per usual enchilada instructions. I dipped them in the warm sauce. I think that the corn tortillas fall apart a bit more my way, but I saved the fat calories for something else (strawberry pie, anyone?).

Sauce:
1 T vegetable oil
3 T chopped and seeded serrano peppers
4 garlic cloves, chopped
large can crushed tomatoes (original recipe called for 4 1/2 c chopped tomatoes, divided). My best guess is some get pureed and some tomatoes are put in chopped????
1 onion, coarsely chopped
2 t ground cumin
1/2 c fresh cilantro

I sauteed the vegetables and then put in the cumin and tomatoes and cooked for awhile for flavors to blend. I added the fresh cilantro from my garden at the end.

Enchiladas:
1 1/2 lb russet potatoes, peeled and cut into 2 " pieces
The recipe says to boil and mash...then the clipping stops.

1 T butter
1 c chopped green onions
1/2 each red, green, and yellow peppers (I used 2 red peppers)
1 1/2 T chopped serrano chiles
1 t cumin
6 T chopped fresh cilantro
I sauteed the vegetables and added the cumin toward the end. After turning off the heat I put in the cilantro and combined this with the mashed potatoes.

The recipe calls for 12 6" tortillas and 1/3 c vegetable oil. That's why I'm guessing that the original calls for the traditional way of making enchiladas.

I rolled the filling in the tortillas and topped them with the sauce and baked them. We had ours with a bit of feta sprinkled on them.

Paul had a bit of a lip curl on these, so I'm thinking he didn't think they were cardworthy. I would make them again....not often but another time of these would be OK with me.




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