Recipe - Rolled Enchiladas Wroasted Potato Filli

1 One half pound Potatoes
1 (up to)
2 lg Onions
3 (up to)
4 Poblanos
Olive oil to coat
Salt to taste
1 Dozen corn tortillas
Three fourths pound Grated cheese
Red sauce

Date: Wed, 6 Mar 1996 11:34:02 0500

From: margo@merle.acns.nwu.edu (Margo Hobbs Thompson)

Subject: Chicago Hotluck Recipes, Here's what we brought:

Preheat oven to 450 degrees. Peel and cube the potatoes into 3/4" chunks.
Peel and chop the onions into 3/4" squares. In a large bowl, toss onions
and potatoes with enough olive oil to coat generously and a little more
salt than you think it needs (about One fourth C and a scant tablespoon). Spread
the oiled vegetables on a baking tray large enough to hold them in a single
layer. Roast in the oven about 15 minutes.

While the potatoes are roasting, clean and chop the peppers into 3/4"
squares. Toss them with oil and salt (the residue in the potato bowl is
probably sufficient). Add them to the pan in the oven, giving the
halfroasted vegetables a stir when you do.

Keep checking the roasting vegetables every 15 minutes or so, stirring to
prevent sticking. When they are done to your taste (I like mine definitely
brown around the edges), about 1 hour, take them out of the oven and let
them cool.

Grate about Three fourths lb. of cheese (jack, mild cheddar, or Chihuahua).

Take a tortilla, dip it in the red sauce, put it on a plate in front of
you. Put a generous tablespoon of cheese and as much filling as you think
will fit down the center of the tortilla. Roll it up and place it, seam
side down, in an oiled 9 x 13 pan. Repeat until the pan is filled. Pour the
rest of the red sauce over the enchiladas. Bake at 350 (right, Patrick?)
until done (about 30 minutes): the cheese is melted and the sauce is
bubbly. Serve with shredded lettuce and chopped tomatoes, and sour cream.

CHILEHEADS DIGEST V2 #261

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