- 3 medium potatoes, peeled, cut in thin strips
- 8 oz cream cheese, softened
- 1/4 c milk
- 1 c sour cream
- 2 jalapenos, roasted and minced
- 5 medium tomatillos, minced
- 1/2 medium onion, minced
- 1/4 c cilantro, minced (divided use)
- 1/4 c green onions, sliced (divided use)
- 1 Tbsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1-2 Tbsp vegetable oil
- 12 (5-6″) corn tortillas
- 2 c mozzarella, shredded
- In a medium pot of boiling, salted water, place the potatoes. Bring back to simmer. Reduce heat and simmer 3 minutes. Drain potatoes well and set aside.
- In large bowl, mix the cream cheese and milk until smooth .
- Add sour cream, jalapenos, tomatillos, onions, half of the cilantro, half of the green onions, brown sugar, garlic powder, salt and pepper. Mix this creamy sauce well; set aside.
- Warm a skillet over medium heat. Brush bottom with oil. Add a corn tortilla and cook 15-20 seconds on each side or until softened and beginning to bubble up. Place on holding plate. Repeat with remaining tortillas.
- Preheat oven to 375 degrees F. Into an 11 x 7 x 2″ baking dish, spoon a thin layer of the creamy sauce, covering the bottom. Onto one tortilla, place a row of potato strips and a tablespoon of mozzarella. Roll the tortilla up; place it in the sauced pan. Repeat with all tortillas until you have all twelve enchiladas close together in the pan.
- Spoon the remaining creamy sauce on top, covering all the enchiladas. Sprinkle with remaining mozzarella. Scatter remaining green onions on top.
- Bake 30 minutes or until browned. Sprinkle with remaining cilantro and serve hot.