Potato Enchiladas

Potato Enchiladas

A cheap and hearty supper offering.

12 corn tortillas
Salt and pepper to taste
1/2 medium onion, chopped
Shredded lowfat Monterey Jack and Cheddar Cheese
1 1/2 tbsp. chopped canned green chiles
3/4 - 1 pound boiled, unpeeled small red potatoes (really, any potato will do
fine)
1 tsp. chopped jalapeno peppers (optional)
1 can green enchilada sauce

Chop the potatoes finely. Combine the potatoes, chiles, onion and jalapeno
peppers in a large bowl. Add the cheese and stir to combine. Soften the
tortillas and fill with the potato mixture. Place the enchiladas in a
greased baking dish and cover with the sauce and remaining cheese. Bake in a
preheated 350° oven until cheese and sauce are bubbling and enchiladas are
heated through.