Potato Enchiladas

These are a house favorite during Lent!!!

Lenten Potato Enchiladas         (Recipe by Mrs. Salzar, my International Foods Teacher at Northwest)

Fry chopped potatoes (about 6-7) and chopped onions (1 cup or to your liking) in olive oil, until soft and cooked through. 
Season with:

          ½ t cumin

          ½ t garlic powder

          ¼ t pepper

          ¼ t salt

Sauce

          2T shortening

          2 cup water

          2-3 T flour

          Half of a 1lb can tomatoes (diced)

Melt shortening on low heat.  Add enough flour to make a paste.  Slowly stir in water.  Add tomatoes.  Season with:

          1 ½ t chili powder or more to taste

          ½ t cumin

          ½ t garlic powder

          ½ t salt

          ½ t pepper

          ¼ t ground red pepper or cayenne pepper

Stir till mixture boils and thickens.  Dip tortillas into sauce (both sides), place on a plate, and fill with grated cheese and seasoned potato mixture.  Roll and bake at 350 for 10-15 minutes.

You can top these with sour cream, salsa, guacamole, or whatever else you like.