Potato-stuffed enchiladas

1. Servings: 4 *potato stuffing* *canned pickled >>>>>>>>>>>>>>>>>>>>>>>>>>>potato stuffing Add potatoes and cook until golden, stirring often, about 8 minutes.
2. Reducei heat to low. Add chili powder and cumin and cook 2 minutes.
3. Add tomatoes, sliced green onions and tomato sauce.
4. Cover and cook until potatoes are tender, about 6 minutes.
5. Add 1/3 c jack cheese, egg, cilantro, and jalapeno and stir until cheese melts.
6. Seasoni with salt and cayenne.
7. Brush large skillet with oil and place over medium heat.
8. Add 1 tortilla and cook until softened, 30 seconds per side.
9. Transfer to work surface.
10. Top tortilla with 1/3 cup filling and roll up. Place seam side down in baking dish.
11. Repeat with remaining tortillas and filling, brushing skillet with oil as necessary.
12. (can be made 2 hours ahead.
13. Cover and chill).
14. >>>>>>>>>>>>>>>>>>>>>>>>>>>>enchilada sauce Add chopped onions and garlic and saute 5 minutes.
15. Mixi in cumin seeds, chili powder, dried oregano and ground cinnamon and saute 1 minute.
16. Add enchilada sauce and tomato sauce and simmer 2 minutes.
17. Mix in fresh lime juice.
18. Season to taste with salt and cayenne pepper.
19. (can be prepared 2 days ahead.
20. Cover and refrigerate.
21. Reheat before using).
22. >>>>>>>>>>>>>>>>>>>>>>>topping Pour enchilada sauce over enchiladas.
23. Sprinkle with feta and remaining 1 1/3 cups jack cheese.
24. Cover with foil.
25. Bakei until heated through and bubbling, about 30 minutes.
26. Serve with sour cream and green onions.
27. Note: although i"m sure that the _bon appetite_ chefs know exactly what they are talking about, i find that, at high temperatures, olive oil breaks down a great deal, begins to smoke, and sets off fire alarms all over.
28. I use peanut oil and a wok to saute potatoes since, as far as skillets go, i don"t have non-stick and heavy all in one.
29. Additionally, i don"t use any extra salt in the dish, finding it amply seasoned without.