Idaho Potato Enchiladas with Cilantro Crema

Idaho Potato Enchiladas with Cilantro Crema

From: Chef Scott Neuman, Oba!, Portland, OR. Yield: 4 servings (8 enchiladas.)

Enchiladas:

1½ lb. Idaho russet potatoes, diced, peeled and blanched

2 oz. red bell peppers, roasted, peeled and seeded

2 oz. yellow bell peppers, roasted, peeled and seeded

2 oz. poblano chilies, roasted, peeled and seeded

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