Ingredients:

4 med. potatoes, peeled
12 oz. shredded white cheddar cheese, divided
1/2 C. green onions, sliced
1 t. salt
2 cans tomato sauce
1/4 C. mild chili powder
1 T. plus 1/2 C. vegetable oil
1/2 C. water
12 8″ flour tortillas
shredded lettuce, salsa, sour cream

Methods:

In microwave dish with lid, microwave potatoes on high 15 minutes. Let cool. Shred potatoes. Add half of cheese, onions, & salt. Mix to combine.

In saucepan, combine tomato sauce, chili powder, 1 T. oil, & water. Heat to boiling, reduce heat to low & simmer 5 minutes.

In skillet, heat oil over high heat. Using tongs, warm tortillas one at a time for 5 seconds per side. Transfer to plate lined with paper towels. Repeat with remaining tortillas.

Heat oven to 350°F. Place tortillas single layer on waxed paper lined work surface. Brush both sides of tortillas with sauce. Place potato mixture in middle of tortillas. Fold in half & press together to make enchilada.

Place in dish in single layer. Top with sauce & cheese. Bake 15 minutes. Serve with lettuce, salsa, & sour cream.

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