Lynn's Baked Potato Enchilada
2 Idaho potatoes
3 TB grated Jalapeno Jack cheese
3 to 4 scallions, green parts: -only, chopped
1 TB chopped cilantro
Juice of 1 lime
2 TB to 3 TB sour cream
Salt
1/4 c canola oil
8 corn tortillas
Preheat oven to 375 degrees. Bake potatoes until tender, 1 to 1 1/2
hours. Cool, peel and dice. Combine potatoes with cheese, scallion
greens, cilantro, lime juice and sour cream, and mix thoroughly.
Season to taste with salt and chill. Heat 1/4-inch of canola oil in a
skillet. Fry tortillas, one at a time, just until they bubble and
soften. Don't let them get crisp. Remove with tongs and pat off
excess oil with paper towels.
Divide filling between the tortillas and roll up. Place on a greased
baking sheet and bake for 15 minutes. Serve 2 enchiladas per person
on a pool of Ancho Ranchero Sauce, garnished with Pico De Gallo Corn
and topped with Mexican Tortilla Sal
Largest Bay: The Bay of Bengal, 839,000 square
miles