I am so behind on posting recipes that I've made and taken photos of, but I don't want to post too many recipes in a row. Sometimes I think that I should have a separate food blog, but I don't think I could keep up with two blogs. Besides, I'd like to just have one with all the different parts of me and my life. So here is the second recipe this week. (And I still have a few more to post soon.)
I've had this recipe for years and have no idea where I originally found it. It is unusal and very good. It can be a fun side dish to a Mexican meal or you can eat it as the main dish like I sometimes do. Sometimes I throw in green chilies or cilantro with the potatoes.
1 dozen corn tortillas
1 c. onion, chopped
1 c. potato, diced, boiled
2 c. Monterey Jack cheese, shredded
1 (10-oz.) can enchilada sauce
Preheat oven to 350º. Combine onions, potatoes, and 1 cup cheese in bowl. Dip tortillas in hot oil until soft, then in heated enchilada sauce. Fill dipped tortillas with potato mixture, then roll and place in casserole dish. Spread with sauce and cheese. Bake for about 15 minutes, or until cheese melts.