1 tbsp. olive oil
1 lb. Russet potatoes, peeled, diced
1 tsp. chili powder
1/2 tsp. cumin seeds
2 sm. tomatoes, peeled, diced
2 green onions, thinly sliced
1 1/2 tbsp. tomato sauce
1 2/3 c. grated Monterey Jack cheese
1 egg
1 tbsp. chopped fresh cilantro
1 tbsp. minced canned pickled jalapeno chili
Cayenne pepper
Olive oil
8 (6 inch) corn tortillas
Enchilada Sauce (see recipe)
6 oz. feta cheese, crumbled
Sour cream
Minced green onion

Heat 1 tablespoon oil in heavy large non-stick skillet over high heat. Add potatoes and cook until golden, stirring often, about 8 minutes. Reduce heat to low. Add chili powder and cumin and cook 2 minutes. Add tomatoes, sliced green onions and tomato sauce. Cover and cook until potatoes are tender, about 6 minutes. Add 1/3 cup Jack cheese, egg, cilantro and jalapeno and stir until cheese melts. Season with salt and cayenne.

Brush large skillet with oil and place over medium heat. Add 1 tortilla and cook until softened, 30 seconds per side. Transfer to work surface. Top tortilla with 1/3 cup filling and roll up. Place seam side down in baking dish. Repeat with remaining tortillas and filling, brushing skillet with oil as necessary. (Can be made 2 hours ahead. Cover and chill.) Preheat oven to 450 degrees. Pour sauce over enchiladas. Sprinkle with feta and remaining 1 1/3 cups Jack cheese. Cover with foil. Bake until heated through and bubbling, about 30 minutes. Serve with sour cream and green onions. Preparation time: 20 minutes. Serves: 4.