From: Chef Scott Neuman, Oba!, Portland, OR. Yield: 4 servings (8 enchiladas.) Enchiladas: 1½ lb. Idaho russet potatoes, diced, peeled and blanched 2 oz. red bell peppers, roasted, peeled and seeded 2 oz. yellow bell peppers, roasted, peeled and seeded 2 oz. poblano chilies, roasted, peeled and seeded 1½ oz. baby spinach, rough-chopped ½ oz. epazote, chopped 1 Tbsp. puree of chipotle chilies in adobo sauce 6 oz. white onions, grilled and diced ¼ cup cilantro, chopped 4 oz. leeks, ...

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