8 medium Yukon Gold potatoes, peeled
1/2 cup safflower oil
1 tablespoon spicy taco seasoning
1 cup crumbled chorizo sausage
1 cup diced yellow onion
1/4 cup ricotta cheese
1/2 cup sour cream
2 3/4 teaspoons salt
1/2 teaspoon pepper
5 cups finely grated Monterey jack cheese
4 cups grated sharp cheddar cheese
2 cups grated Blarney Castle cheese
4 tablespoons chili powder
4 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon garlic powder
4 cups whole milk
1 1/3 cups tomato sauce
2 teaspoons diced pickled jalapeño
1/4 cup pickled jalapeño brining juice
24 corn tortillas
Preheat oven to 350 degrees. Grease 12 small oval baking dishes and set aside. Slice 4 potatoes into small cubes. Place in a medium bowl filled with cold, salted water. Cut remaining 4 potatoes in half and place in a large pot of salted water. Place over high heat and bring to a rolling boil; boil for 15 minutes, until potatoes are tender. Drain and place in large mixing bowl. Coarsely mash cooked potatoes, cover and set aside.
Drain cubed potatoes and pat dry. Pour safflower oil into a pot and heat over high until oil is shimmering. Fry cubed potatoes for 2 minutes. Cover, turn heat to low, and cook an additional 2 minutes. Remove cover and drain off oil. Return potatoes to pot and fry over medium-high heat until golden-brown and crisp. Remove from heat and drain on double-thick layer of paper towels. Once drained, toss with taco seasoning.
Place chorizo and onions in a large skillet over medium-high heat. Cook, stirring and breaking up sausage, until chorizo is cooked through and onions are tender. Scoop mashed potatoes into skillet with chorizo mixture and cook, stirring for an additional 1 to 2 minutes. Remove from heat and scoop potato mixture back into large bowl.
Stir ricotta, sour cream, 1 3/4 teaspoons of the salt, pepper, 2 cups Monterey jack cheese, cheddar and Blarney Castle cheese into potato mixture until combined. Add cubed potatoes and stir again.
In a small bowl, whisk together chili powder, flour, thyme, remaining 1 teaspoon salt, and garlic powder. Pour a small amount of milk into bowl and whisk until mixture forms a thin paste. Continue pouring and stirring until thinned. Pour seasoning mixture and remaining milk into large saucepan. Heat over medium-low, stirring constantly, until mixture is thickened. Remove from heat and stir in 1 cup grated Monterey Jack, the tomato sauce, jalapeño and brine.
To make enchiladas, fill each corn tortilla with 1/3 cup potato mixture. Roll and place in a baking dish; each dish holds 2 enchiladas. Pour creamy enchilada sauce over enchiladas and sprinkle with remaining Monterey jack cheese. Bake 18 to 25 minutes, until cooked through and cheese is bubbly. Remove from heat and serve.
Source: United States Potato Board