Recipe - Potato-Stuffed Enchiladas

1 tablespoon Olive oil
1 pound Russet potatoes, peeled,dice
1 teaspoon Chili powder
One half teaspoon Cumin seeds
2 Small tomatoes,peeled, minced
2 Green onions, thinly cut or sliced up
1 One half tablespoon Tomato sauce
1 2/3 cup Grated Monterey Jack
1 Egg
1 tablespoon Chopped fresh cilantro
1 tablespoon Minced jalapeno chili*
1 Cayenne pepper
1 Olive oil
8 6in corn tortillas
*ENCHILADA SAUCE*
2 tablespoon Olive oil
1 One half Onions, carsley chopped
5 Large garlic cloves, chopped
1 One half teaspoon Cumin seeds
1 One half teaspoon Chili powder
1 One half teaspoon Dried oregano, crumbled
One fourth teaspoon Ground cinnamon
1 One half cup Canned enchilada sauce
Three fourths cup Tomato sauce
1 tablespoon Fresh lime juice
1 Cayenne pepper
*TOPPING*
6 ounce Feta cheese, crumbled
1 Sour cream
1 Minced green onions