Vegetable Enchiladas


Potato and Pepper Filling

3/4 lb. red potatoes, unpeeled

3 fresh poblano chili peppers, roasted peeled and seeded

2 red bell peppers, roasted, peeled and seeded

1/2 yellow onion , diced

1 cup shredded Pepper Jack Cheese

1/2 cup grated, Cotija cheese

Ancho Sauce

1 Tomato

4 dried ancho chili peppers, stemmed and seeded

2 cups hot tap water

1 tsp. salt

1/2 ground black pepper

1/2 yellow onion , diced

2 cloves garlic, chopped

1 tsp. ground cumin

1 tsp. white vinegar

2 tsp. dried oregano, crumbled

2 tablespoons olive oil

Vegetable oil for frying

12 corn tortillas

To make filling, in a saucepan, combine the potatoes with water to cover. Bring to boil until fork tender. Drain and let cool, then cut potatoes into 1/2 inch dice. Place in bowl. Add the poblano chilies, bell peppers, onion and both cheeses and stir to mix well.

To make the sauce, preheat a broiler. Place the tomato in a small shallow baking pan. Place under broiler 4-6 inches from heat source. Broil turning occasionally, until charred on all sides. Remove from broiler, let cool slightly and cut out core. Set aside.

In a small, dry frying pan over medium heat, toast the chilies, turning once, until fragrant and the skins begin to blister. Remove from the heat and let cool, then place chilies in bowl, add hot tap water and let soak for 15 minutes to soften.

Transfer the chilies and their soaking liquid to a blender and add the salt, pepper, onion, garlic, cumin, vinegar, oregano and roasted tomato. Puree until smooth, then strain through a sieve into shallow bowl.

In a heavy bottomed pot heat olive oil and add sauce. Cook until sauce is thickened slightly.

Meanwhile, preheat oven to 350 degrees. Spread plastic wrap on counter.

In a shallow frying pan over medium heat, pour 1/4 inch oil. When oil is hot, fry tortillas one at a time, turning once until limp, not crisp. Transfer tortilla to paper towels to drain. One at a time dip tortilla in sauce and lay on plastic wrap. Fill each dipped tortilla with filling and roll up. Place in baking dish seam side down. Top each enchilada with a small amount of sauce. Bake in oven until heated through. Serve hot.

Any leftover filling makes great taco filling as well. Extra filling may also be frozen.

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