Ingredients:

Enchilada Ingredients:

• 2 pounds Idaho® Russet potatoes
• 1 medium yellow onion (4 oz.), vertically sliced
• 2 tablespoons butter
• 1 tablespoon canola oil
• 8 eggs, beaten
• 12 corn tortillas (6-7-inch diameter)
• Canola oil for frying
• 1 cup jarred red enchilada sauce
• 1 jar (15 oz.) green chile enchilada sauce
• 1 pound chorizo (optional), cooked, drained well, crumbled
• 8 ounces shredded cheddar cheese
• 4 green onions, sliced

Lime Crema Ingredients:

• 8 ounces sour cream
• 1 tablespoon lime juice
• Salt to taste

Directions:

Directions for enchilada fillings:

1. Peel potatoes and cut lengthwise, then crosswise ¼-inch thick. Immerse in water until ready to use; drain thoroughly before cooking.
2. In a large skillet, cook onion in butter and oil over medium-high heat 3-4 minutes until softened but not browned. Add potatoes and cook on medium stirring occasionally until potatoes are tender-firm, 25-30 minutes.
3. Cook eggs in a skillet with a little oil until softly scrambled. Set aside.
4. Fry tortillas one at a time in hot oil, just until tortilla starts to bubble. Do not crisp. Drain well on paper towel.

Directions for building enchiladas:

1. Preheat oven to 350°F.
2. Pour the red enchilada sauce in a shallow dish. Dip one tortilla in sauce.
3. Fill with about 1/3 cup cooked potatoes, ¼ cup scrambled eggs, 1 tablespoon cheddar cheese, and crumbled chorizo if using. Roll tortilla tightly and place seam side down in baking dish. Repeat with remaining tortillas.
4. Sprinkle top with remaining cheese.
5. Pour green enchilada sauce over enchiladas.
6. Bake uncovered 25-30 minutes until bubbly.
7. Sprinkle with sliced green onion.
8. For Lime Crema, stir together sour cream and lime juice. Salt to taste. Drizzle over enchiladas.