Stir together Masa Harina, cheese, potato, baking powder and salt.
Mix in the water until dough is smooth and moist, but not sticky.
Shape dough into 8 balls about 2 to 2 1/2 inches in diameter. Between
sheets of wax paper, roll the balls into tortillas about 4 inches
Heat 1 to 2 inches of vegetable oil in a small skillet until the
oil ripples. Dip a tortilla into the oil and fry until light brown
and crisped, but still chewy. Repeat with remaining tortillas, then
Put 2 tortillas on heatproof serving plates. Spoon equal portions
of warm mild red chile sauce and queso blanco or Monterey jack cheese
over the tortillas.
Bake for 4 to 5 minutes at 400 degrees F or
until the cheese melts and becomes bubbly.
Top each serving with sliced scallions, shredded lettuce which has
been tossed with a splash of vegetable oil and vinegar, and sliced
green olives, if desired.
Other Southwestern enchilada recipes you may like...