| 1 | tb | Olive oil |
| 1 | lb | Russet potatoes, peeled,dice |
| 1 | ts | Chili powder |
| 1/2 | ts | Cumin seeds |
| 2 | | Small tomatoes,peeled,diced |
| 2 | | Green onions, thinly sliced |
| 1 1/2 | tb | Tomato sauce |
| 1 2/3 | c | Grated Monterey Jack |
| 1 | | Egg |
| 1 | tb | Chopped fresh cilantro |
| 1 | tb | Minced jalapeno chili* |
| 1 | | Cayenne pepper |
| 1 | | Olive oil |
| 8 | | 6-in corn tortillas |
| | *ENCHILADA SAUCE* |
| 2 | tb | Olive oil |
| 1 1/2 | | Onions, carsley chopped |
| 5 | | Large garlic cloves, chopped |
| 1 1/2 | ts | Cumin seeds |
| 1 1/2 | ts | Chili powder |
| 1 1/2 | ts | Dried oregano, crumbled |
| 1/4 | ts | Ground cinnamon |
| 1 1/2 | c | Canned enchilada sauce |
| 3/4 | c | Tomato sauce |
| 1 | tb | Fresh lime juice |
| 1 | | Cayenne pepper |
| | *TOPPING* |
| 6 | oz | Feta cheese, crumbled |
| 1 | | Sour cream |
| 1 | | Minced green onions |
