Potato and Cheese Flautas with a Cheese Enchilada Sauce
INGREDIENTS
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For the Potato Cheese Filling
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1 1/2 POUNDS RUSSET POTATOES WASHED AND DICED
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OLIVE OIL
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SALT AND PEPPER
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1/2 CUP PEPPER JACK CHEESE SHREDDED
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1/2 CUP OAXACA CHEESE OR MOZZARELLA SHREDDED
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1/4 CUP SOUR CREAM OR CREAM CHEESE SOFTENED
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3 GREEN ONIONS SLICED
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1-2 JALAPEÑO PEPPERS SEEDED AND MINCED
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MEXICAN OREGANO
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For the Cheese Enchilada Sauce
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OLIVE OIL
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1/2 CUP WHITE ONION DICED
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2 GARLIC CLOVES MINCED
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1 JALAPEÑO MINCED
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2 LARGE ROMA TOMATOES DICED
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SALT AND PEPPER
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3 TABLESPOONS UNSALTED BUTTER
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3 TABLESPOONS FLOUR
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1 1/4 CUPS MILK
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1 CUP CHICKEN BROTH
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3 TEASPOONS CHILI ANCHO POWDER OR ANY MILD CHILI POWDER
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1 TEASPOON CUMIN
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1 TEASPOON CRUSHED OREGANO
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1/3 TEASPOON PEPPER
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DASH OF HOT SAUCE OR TO TASTE
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1 CUP PEPPER JACK CHEESE SHREDDED
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1 CUP OAXACA CHEESE OR MOZZARELLA SHREDDED
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1 CUP MEXICAN ASADERO OR AMERICAN CHEESE, DICED OR SHREDDED
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You Will Also Need
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14-18 FLOUR TORTILLAS FAJITA-SIZE (ABOUT 5 TO 6 INCHES)
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CANOLA OIL FOR FRYING
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For the Garnish
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AVOCADOES SLICED
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CILANTRO CHOPPED
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WHITE ONION DICED
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