Potato Enchiladas with Tomato-Chile Sauce

This comes from a Bon Appetit recipe. It’s especially intriguing because it has no meat and no dairy, something that is often found in enchiladas.

1-1/2 lb potatoes, peeled and cut into 2-inch pieces
1 T butter
1 C chopped green onions
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1-1/2 T chopped serrano chiles
1 T ground cumin
1/3 C chopped fresh cilantro

1/3 C vegetable oil
12 small corn tortillas

1 T vegetable oil
3 T chopped seeded serrano chiles
4 cloves garlic, chopped
4-1/2 C chopped tomatoes (divided)
1 onion, coarsely chopped
2 t ground cumin
1/2 C fresh cilantro

For enchiladas: Cook the potatoes in boiling water until tender, about 8 minutes. Drain. Return to pot and mash. In a large skillet, melt the butter and saute the onions, peppers, and chiles for a couple of minutes. Mix in the cumin. Stir this mixture into the potatoes and season with salt and pepper.

Oil a 13×9-inch baking dish. Heat 1/3 C vegetable oil in a small skillet. Using tongs, dip each tortilla in the oil to soften it, then set it on a paper towel. Spoon about 1/4 C of the filling down the middle and roll it up. Place it seam-side down in the baking dish. Repeat with the rest of the tortillas.

Cover the baking dish with foil and bake for 12 minutes at 350 F. Remove and top with the sauce.

For sauce: Heat the vegetable oil in a small skillet and saute the chiles and garlic for a couple of minutes. Transfer to blender. Add 3 C tomatoes, onion, and cumin, blend until finely chopped. Transfer sauce to a bowl and mix in the remaining tomatoes and cilantro.