Servings: 4 to 6 with 2½ cups of sauce

For the Enchilada Sauce: subheading: For the Enchilada Sauce:
1 can (8 ounces) tomato sauce 1 can (8 ounces) tomato sauce
1-1 1/2 tablespoons chili powder 1 to 1 ½ tablespoons chili powder
2 tablespoons cornstarch 2 tablespoons cornstarch
1/4 teaspoons onion powder ¼ teaspoons onion powder
1/8 teaspoon garlic powder ⅛ teaspoon garlic powder
 
For Potato Enchiladas: subheading: For Potato Enchiladas:
4 medium yukon gold potatoes, peeled and cut into 1" chunks 4 medium yukon gold potatoes, peeled and cut into 1" chunks
1 onion, chopped 1 onion, chopped
1-2 cloves garlic, crushed or minced 1 to 2 cloves garlic, crushed or minced
1/4 cup vegetable broth ¼ cup vegetable broth
2 jalapeno peppers, seeded and finely chopped 2 jalapeno peppers, seeded and finely chopped
1 teaspoon chili powder 1 teaspoon chili powder
Freshly ground black pepper Freshly ground black pepper
1 cup fresh spinach, cut crosswise into thin ribbons 1 cup fresh spinach, cut crosswise into thin ribbons
2 1/2 cups enchilada sauce 2 ½ cups enchilada sauce
8 whole wheat tortillas 8 whole wheat tortillas
Salsa fresca (optional) Salsa fresca (optional)

For Sauce: Whisk together the tomato sauce, chili powder, cornstarch, onion powder and garlic powders, and 1 ½ cups of cold water in a saucepan. Cook and stir over medium heat until the sauce thickens, about 5 minutes.
Refrigerate leftover sauce in airtight container for up to one week.
For Enchiladas: Preheat oven to 350 degrees F. Have ready 13" x 9" baking dish.
Boil potatoes in enough water to cover them until almost tender, drain and set aside.
Put the onion and garlic in a nonstick skillet with ¼ cup of the broth. Stirring frequently, cook until onion softens, about 5 minutes. Add jalepenos, and another ¼ cup of broth and cook 1 minute.
Add the chili powder, pepper to taste, the cooked potatoes, and the remaining broth. Mix well, then cook and stir for 1 minute.
Stir in the spinach and remove from heat.
Spread ½ cup of enchilada sauce in the bottom of the baking dish.
Lay a tortilla  on a flat surface and spread about ¼ cup of potato mixture in a line down the center of the tortilla. Roll the tortilla and place it seam side down in the baking dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce evenly over rolled, filled tortillas.
Cover the dish and bake for 30 minutes. Serve hot with salsa on the side, if desired.

From The Starch Solution  From The Starch Solution