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Name: Mansion Potatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Chopped cilantro; Juice of 1 lime; 2 tb Sour cream; (2 to 3); 2 Idaho potatoes; Salt; 3 Scallions; green parts; 3 tb Grated Jalapeno Jack cheese; 1/4 c Canola oil; 8 Corn tortillas

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INGREDIENTS

1 tb Chopped cilantro
Juice of 1 lime
2 tb Sour cream; (2 to 3)
2 Idaho potatoes
Salt
3 Scallions; green parts
3 tb Grated Jalapeno Jack cheese
1/4 c Canola oil
8 Corn tortillas

Servings

INSTRUCTIONS

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 SHOW/tpogue@idsonline.com Posted to recipelu-digest Volume 01 Number 162 by Terry Pogue on Oct 25, 1997

NOTES

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Mansion Potatoes

1 tb Chopped cilantro
 Juice of 1 lime
2 tb Sour cream; (2 to 3)
2 Idaho potatoes
 Salt
3 Scallions; green parts
3 tb Grated Jalapeno Jack cheese
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. 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 SHOW/tpogue@idsonline.com    Posted to recipelu-digest Volume 01 Number 162 by Terry Pogue  <tpogue@idsonline.com> on Oct 25, 1997

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Nutrition

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Serving Size: 1 Serving (2063g)
Recipe Makes: 1 Servings

Calories: 4192
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4192

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