Potato Enchiladas

We love Mexican food in my family. I suppose Tex-Mex is the better term for our Americanized Mexican taste, but whatever you want to call it, mmm, it sure is good. Last night I tried out a recipe for Potato Enchiladas. It turned out pretty good, but I immediately decided that it would have to be tweaked. My version of the recipe has yet to be tested, so here's a chance for you to try it out and let me know what you think.

Potato Enchiladas

4 potatoes, peeled and diced
2.5 cups enchilada sauce, or salsa of your liking
1.5 cup shredded Monterey jack or cheddar, or half of each
1.5 cup Mexican melting cheese, melted
2 cloves garlic, minced
Salt and pepper, to taste
Chili powder, to taste
Cumin, to taste
Chipotle powder, to taste
¼ onion, sliced and diced thin
2 cups chopped frozen spinach
½ tablespoon butter or vegetable oil
10 six inch flour tortillas
Sour cream
Guacomole (see "Guacomole" post)

Preheat oven to 350°. Fill large pot halfway with water, bring to a boil, and boil potatoes until soft, but still firm. Heat oil or butter in a small sauce pan over medium heat, add spinach and onions and cook until tender. Drain water from potatoes and mash slightly. Add spinach/onion, garlic, spice, melted cheese, ½ cup of enchilada sauce, and 3/4 cup of shredded cheese to the potatoes. Mix thoroughly. Grease bottom of 9x12 glass pan. Fill tortillas with equal amounts of filling, roll tightly, and lay in pan. Cover with remaining enchilada sauce and top with remaining shredded cheese. Bake in preheated oven for about 15 minutes or until hot and bubbly. Serve with sour cream and guacomole.

*Recipe updated 2/18/09