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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. Dont 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 Recipe by: CHEF DU JOUR DEAN FEARING SHOWfirstname.lastname@example.org Posted to recipelu-digest Volume 01 Number 162 by Terry Pogue
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|Serving Size: 1 Serving (2063g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 901 (21%)|
|Amt Per Serving||% DV|
|Total Fat 100.2g||134 %|
|Saturated Fat 11.5g||58 %|
|Monounsaturated Fat 43.4g|
|Polyunsanturated Fat 38.3g|
|Cholesterol 0mg||0 %|
|Sodium 713.7mg||25 %|
|Potassium 4691.2mg||123 %|
|Total Carbohydrate 766.6g||225 %|
|Dietary Fiber 102.6g||410 %|
|Sugars, other 664g|
|Protein 96.9g||138 %|
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Calories per serving: 4192
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