My sister created this wonderful recipe for her family and shared it with me, so I could share it with all of you. I test drove it by my son’s family and it got two thumbs up.

• 4 or 5 medium/large potatoes, peeled
• 2 tsp. olive oil
• 2 cloves garlic
• 1/2 onion, chopped
• 4 oz diced green chiles
• 12 corn tortillas
• 1 28-oz. green enchilada sauce
• 1 small can chopped olives
• shredded soy cheese (optional)

Steam peeled potatoes for 10-15 minutes – not too soft. Drain and cool. Put the oil in a skillet and add the garlic and onion.  Cook until the onions are translucent.  Add potatoes and cook until a little crisp. Add more oil as needed.  Remove from heat; add the green chiles and stir.

Heat the enchilada sauce in a pan until warm.  Soak the tortillas in the warm sauce and place in an oiled pan.  Place filling in center of tortilla, roll, and place in pan, opening side down.  Place olives and cheese on top and bake for 20 minutes. (I used a topping of nutritional yeast, ground nuts and salt.)

Serve with fresh salsa (chopped tomatoes, cilantro, onions, green chili peppers), and rice or beans. A green salad would be a nice textural balance, too.

Per 2 enchiladas