I never make this Potato Enchilada recipe the same way twice. If I have a lot of filling, I make big enchiladas. If I'm a little short, I make small ones. Sometimes I'll add fresh corn to the filling. The Enchiladas taste great with our Mexican Chopped Salad.

--Louisa Beers

Corn or Canola Oil for frying

10 Corn Tortillas

2 Medium Russet Potatoes, peeled and diced into 1" cubes and boiled until tender in salted water

1 1/2 cups grated Pepper Jack or Cheddar Cheese, or a mixture (set aside 1/2 cup of cheese for topping)

You can also add 1/2 cup cubed or crumbled Tofu or Cooked Shredded Chicken if you wish

1 Pasilla pepper roasted, peeled, seeded and chopped. Fresh peppers are worth the effort, but you can use a small can mild green chilies.

2 tablespoons Fresh Cilantro (optional), chopped

pinch of Ground Cumin

2 Scallions, chopped

salt & pepper, to taste

1 small can of your favorite Red or Green Enchilada Sauce

Guacamole or Sour Cream & Black Olives for topping if desired

Heat 1 tablespoon oil in a small frying pan until hot but not smoking. Soften tortillas one by one in hot oil, adding a tablespoon of oil at a time as needed. Layout tortillas on a paper towel.

Combine potatoes, 1 cup of Cheese, Tofu or Chicken if using, Peppers, Cilantro Cumin, Salt and Pepper to taste.

Spread 1/4 cup sauce in a 13" x 9" casserole dish.

Use a half cup of filling for each tortilla, and roll up. Place in pan seam side down.

Top with remaining Enchilada Sauce and sprinkle with remaining Cheese.

Bake uncovered in a preheated 375 degree oven for about 20 minutes, until bubbly. Let stand for 3-5 minutes before serving. Top with Guacamole, Sour Cream and Black Olives.

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