I got this recipe from a dear cyber-friend. And yes, this recipe does
call
for soaking in sauce first, then frying you can do it the opposite way,
but she says it.s very delicious this way, too!
Potato Enchiladas
(12 servings)
6 dried California pepper (red)
1 clove garlic
1 teaspoon salt
Water
1 cup oil for frying (vegetable)
12 corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cups shredded lettuce
1 cup tomatoes, thinly sliced
1.2 cup chopped green onions
6 potatoes, peeled and chopped/shredded
Snap the tops off of the dried chilies, and place in a sauce pan with
enough water to cover, bring to boil, and simmer for 15 minutes Drain the
water and place chilies into a food processor or blender with the garlic
and salt. Puree until smooth (press sauce through a strainer and set
aside) Heat oil in a large skillet over medium heat, and cook the potatoes
until golden brown on both sides. Heat the oil in large skillet over
medium heat. Soak each tortilla in the sauce (chile) then place in the
hot oil. (Turn over almost immediately and fry for about 5 seconds on the
other side. The easiest way to do this is to fry the tortillas and stack
them on top of each other until you have fried them all, this will keep
the tortillas pliable until you are ready to fill them) Take one fried
tortilla at a time, and fill with potatoes, cheese, roll up and place seam
side down on a plate.
Top in the following order
A layer of sour cream
Small handful of lettuce
Tomato slices, more cheese, and finally green onions
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