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Name: Rolled Enchiladas W/roasted Potato Filli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 lg Onions; 3 -(up to); 4 Poblanos; 1 Dozen corn tortillas; 3/4 lb Grated cheese; 1 1/2 lb Potatoes; Red sauce; 1 -(up to); Olive oil to coat; Salt to taste

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INGREDIENTS

2 lg Onions
3 -(up to)
4 Poblanos
1 Dozen corn tortillas
3/4 lb Grated cheese
1 1/2 lb Potatoes
Red sauce
1 -(up to)
Olive oil to coat
Salt to taste

Servings

INSTRUCTIONS

Date: Wed, 6 Mar 1996 11:34:02 -0500 From: margo@merle.acns.nwu.edu (Margo Hobbs Thompson) Subject: Chicago Hotluck Recipes, Heres 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 1/4 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 half-roasted 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 3/4 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. CHILE-HEADS DIGEST V2 #261 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Rolled Enchiladas W/roasted Potato Filli

2 lg Onions
3 -(up to)
4 Poblanos
1 Dozen corn tortillas
3/4 lb Grated cheese
1 1/2 lb Potatoes
 Red sauce
1 -(up to)
 Olive oil to coat
 Salt to taste

Date: Wed, 6 Mar 1996 11:34:02 -0500    From: margo@merle.acns.nwu.edu (Margo Hobbs Thompson)    Subject: Chicago Hotluck Recipes, Heres 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 1/4 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  half-roasted 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 3/4 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.    CHILE-HEADS DIGEST V2 #261    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (147g)
Recipe Makes: 12 Servings

Calories: 165
Calories from Fat: 68 (41%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 2.1g
	Polyunsanturated Fat 0.5g
Cholesterol 22.7mg		7 %
Sodium 2364.4mg		82 %
Potassium 499.5mg		13 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 15.7g
Protein 7.3g		10 %
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: 165

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