Eggplant Enchiladas

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 1 medium eggplant
• 3 -4 medium potatoes
• 2 tablespoons olive oil
• 1 tablespoon minced onion
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 24 corn tortillas
• enchilada sauce
• cheddar cheese

Recipe

• 1 note: i made up this recipe on the fly, so all measurements are guesstimates only. i work by the season, taste, season some more method, so adjust the spices to your liking. also, i made my own enchilada sauce with stuff i had on-hand, but a large can (24 oz) is about the amount you'll need.
• 2 cut the eggplant and potatoes into rounds about 1/4-1/2 inch thick.
• 3 dice into small cubes. (i have an onion chopper that does this for me very quickly -- ).
• 4 in a large skillet, saute the eggplant and potatoes for 5-10 minutes, adding seasonings and adjusting as desired. don't cook so long that the eggplant gets mushy—the potatoes will still be crunchy.
• 5 slice enough cheddar to put one or two pieces in each tortilla.
• 6 put a layer of enchilada sauce in the bottom of a 9" x 13" dish.
• 7 soften the tortillas by heating them in a skillet or the microwave so that they will roll without breaking.
• 8 fill each tortilla with a slice of cheese and a spoonful of the potato/eggplant mixture. roll and place in the dish.
• 9 repeat until you have two 9" x 13" dishes each filled with 12 enchiladas.
• 10 cover the enchiladas with the remaining sauce, getting it between the tortillas.
• 11 top with grated cheddar.
• 12 bake at 350° for 20 minutes or until cheese is bubbly.