Potato Enchiladas

PREP: 40 minutes BAKE: 35 minutes OVEN: 350°F MAKES 8 servings

2 pounds baking potatoes, peeled and quartered

3 tablespoons butter

1⁄2 teaspoon ground cumin

1⁄8 teaspoon cayenne pepper

4 to 6 tablespoons milk

1 4-ounce can diced green chile peppers, drained

8 7- to 8-inch flour tortillas

1 10.75-ounce can condensed cream of celery soup

1 8-ounce carton sour cream

3⁄4 cup milk

1 cup shredded Colby and Monterey Jack cheese or taco cheese (4 ounces)

Sliced pitted ripe olives (optional)

Sliced green onions (optional)

1 Preheat oven to 350°F. Grease a 3-quart rectangular baking dish; set aside. In a covered medium saucepan cook potatoes in enough boiling, lightly salted water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add butter, cumin, and cayenne pepper. Gradually beat in enough of the 4 to 6 tablespoons milk to make potatoes light and fluffy. Stir in drained chile peppers.

2 Meanwhile, stack and wrap tortillas tightly in foil. Bake about 10 minutes or until warm.

3 Divide potato mixture evenly among warm tortillas; roll up tortillas. Place tortilla rolls, seam sides down, in the prepared baking dish. In a medium bowl stir together soup, sour cream, and 3⁄4 cup milk. Pour soup mixture over tortilla rolls.

4 Bake, covered, for 30 minutes. Sprinkle with cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through and cheese is melted. If desired, top with olives and green onions.

PER SERVING: 359 cal., 20 g total fat (11 g sat. fat), 44 mg chol., 643 mg sodium, 36 g carb., 2 g fiber, 9 g pro.