Sonoran-Style Red Enchiladas

2 cups Masa Harina®
2 ounces mild Cheddar cheese, grated
1 small baking potato, cooked, peeled and grated
1 teaspoon baking powder
1 teaspoon salt
1 cup water, or more as needed

Stir together Masa Harina®, cheese, potato, baking powder and salt. Mix in the water until dough is smooth and moist, but not sticky. Shape dough into 8 balls about 2 to 2 1/2 inches in diameter. Between sheets of wax paper, roll the balls into tortillas about 4 inches in diameter.

Heat 1 to 2 inches of vegetable oil in a small skillet until the oil ripples. Dip a tortilla into the oil and fry until light brown and crisped, but still chewy. Repeat with remaining tortillas, then drain them.

Put 2 tortillas on heatproof serving plates. Spoon equal portions of warm mild red chile sauce and queso blanco or Monterey jack cheese over the tortillas. Bake for 4 to 5 minutes at 400 degrees F, or until the cheese melts and becomes bubbly.

Top each serving with sliced scallions, shredded lettuce which has been tossed with a splash of vegetable oil and vinegar, and sliced green olives, if desired.

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