Baked Potato Enchiladas On Ancho Ranchero Sauce With Pico De Gallo Corn And Mexican Tortilla Salad

Ingredients

2 Idaho potatoes
3 tablespoons grated Jalapeno Jack cheese
3 to 4 scallions, green parts only, -- chopped
1 tablespoon chopped cilantro
Juice of 1 lime
2 to 3 tablespoons sour cream
Salt
1/4 cup canola oil
8 corn tortillas

Directions

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