Potato/Seed Mole Enchiladas

I saw that Bus Reader and spouse had made potato tacos- this sounded like a lovely idea. I stole it and made enchiladas instead.

Preheat oven to 350 degrees.

Wash and peel one pound of potatoes- I used Russet. If you have access to those very starchy Japanese sweet potatoes, you could use those. Simmer until tender, about 15 minutes. Cut into bite sized pieces. Season with salt and 1 tsp. cumin.

Thin about 1/2 cup mole (the kind with poblano peppers and chocolate) with 2-3 cups of water or broth. Mix water in gradually to make a smooth sauce. Simmer over low heat briefly to combine.

Toast about 1/2 cup slivered almonds and 1/2 cup sunflower seeds over medium heat in a dry pan. Chop 1/2 cup cilantro.

Heat about 16 corn tortillas until soft- about 3 minutes in the microwave. Oil the bottom of a 16x9 inch Pyrex dish. Wrap cilantro, almonds, sunflower seeds, and potatoes in tortillas, and arrange in dish until tightly packed.

Other optional ingredients include 1/4 cup currents, 2 cups black beans, chopped onion, caramelized onion, and shredded chicken.

Top enchiladas with mole. Bake for 30 minutes. Toast 2 tbs. sesame seeds as a garnish.

Serve with orange salsa. You know what else would be good? Sour cream.

This resolves a long-standing debate with C about enchiladas. Enchiladas are soggy starch and melted cheese in a Pyrex dish and thus manna. Sadly, they are apparently too spicy. Early in our relationship we had a rather pointed discussion about the origin of the word "enchilada". I believe I said some vulgar things. This recipe fixes that problem: the chiles remain, but the heat is mostly absent.