Potato Enchiladas

While trying to make a meal at my house, I am often left with whatever I have on hand and I must become creative. So this is one of those meals, where I read several recipes for this and then I make my own mixture, luckily this one turned out really good!!

2 russet potatoes, peeled cut rough and then chopped in blender
1 tbsp lime juice
1 tbsp olive oil
1 onion chopped
1/2 tsp chili powder
1/2 tsp garlic salt
1/2 tsp ground cumin
1/4 tsp groud pepper
1 frozen cube of chopped cilantro
1 Lrg can enchilada sauce (red is what I used--or you can make your own)
6-8 corn tortillas
mexican blend cheese

Heat oven to 350 and spray a baking pan to load up. After chopping the potatoes in whatever method you prefer (i used my blender) drain in a strainer by pressing out excess moisture and add the lim juice. Heat oil in pan and add the onions. When onions are translucent and tender add the cilanto, mix. Add the potatoes and let them get a little brown. Do not stir it too often at this point or you will not get a good crust on the potatoes. Add the seasonings after you have a golden mixture in the pan. Meanwhile, heat the enchilada in a saute pan. When the potato mix is ready quickly dip the tortillas in the sauce and then fill, roll up and repeat, until your pan is stuffed with enchiladas. Pour the remaining sauce over top and add the cheese. Bake 30 minutes or until heated through and cheese is melted and bubbly.

Enjoy!