Potato Enchiladas

My sister, Sandy, made this dish and shared it with us on New Years Eve. She made one dish with cilantro and one without. Both are delicious!

Ingredients
3-4 medium sized potatoes, diced
12 corn tortillas
Cilantro, chopped (to taste)
6 green onions, chopped
1 can (4 oz.) chopped green chilies
1 can (15 oz.) green enchilada sauce
2 cups shredded Mexican cheese (queso fresco)
Bacon grease (or whatever you have to cook the veggies in)

Fry potatoes in bacon grease until they are soft. Throw in half of green onions and green chilies, cilantro. Stir and heat through.

In casserole dish, spread a layer of enchilada sauce. In corn tortilla, add a tablespoon of potato mixture and some shredded cheese (however much you want). Fold the corn tortilla and place in dish seam-side down. Repeat corn tortillas until dish is full.

Top enchiladas with remaining enchilada sauce and cheese. Sprinkle rest of green onions over them. Cover and bake for 20 minutes in 350 degree oven (or until cheese is melted). Serves 5 people.

Garnish with sour cream or salsa.