Idaho® Potato Enchiladas with Cilantro Crema | Idaho Potato Commission

Ingredients

• 1-1/2 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
• 1-1/2 oz. baby spinach, rough chopped
• 1/2 oz. epazote, chopped
• 1 tablespoon puree of chipotle chilies in abobo sauce
• 6 oz. white onions, grilled and diced
• 3/4 cup cilantro, chopped
• 4 oz. leeks, sautéed and chopped
• 8 oz. tomatoes, blackened and chopped
• Green Tabasco sauce, to taste
• 8 large corn tortillas
• Kosher salt and black pepper, to taste
• 3/4 cup olive oil
• 20 oz. white onions, sliced
• 4 tsp minced garlic
• 1 cup white wine
• 3/4 cup flour
• 1 quart vegetable stock
• 1 quart whipping cream
• 1 pinch nutmeg
• 2 cups white cheddar, grated