Potato Enchiladas
Ingredients
- 2 (11 ounce) cans whole tomatillos, drained
- 2 cups diced white onion, divided
- ¾ cup packed fresh cilantro
- 2 small cloves garlic
- 1 serrano or jalapeño chile, chopped and seeded if desired
- 2 tablespoons lime juice
- 1 ½ teaspoons ground cumin
- 16 (5 to 6 inch) corn tortillas
- 4 cups frozen diced potatoes
- 2 cups shredded Mexican blend cheese, divided
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