Potato Enchilada Recipe

Recipe By Slurrp

Potato enchiladas are a delicious and satisfying vegetarian dish that combines the flavors of tender potatoes, spicy enchilada sauce, and melted cheese. The potatoes are cooked until soft and then mashed with spices and cheese before being rolled in tortillas and baked to perfection. These enchiladas are perfect for a weeknight dinner or a potluck gathering. Serve them with a side of rice and beans for a complete and hearty meal.

4.2
14 Rating -
Rate
Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Potato Enchilada
plan
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ingredients serve

Ingredients for Potato Enchilada Recipe

  • 4 Large Potatoes, Peeled And Diced
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 cup Shredded Cheese
  • 8 Small Flour Tortillas
  • 2 cup Enchilada Sauce
  • as needed Chopped Cilantro, For Garnish
  • as required Sour Cream, For Serving

Directions: Potato Enchilada Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
  • STEP 2.Boil the potatoes until tender, then drain and mash them with spices and cheese.
  • STEP 3.Warm the tortillas in a dry skillet to make them pliable.
  • STEP 4.Spread a spoonful of enchilada sauce on each tortilla, then add a scoop of the mashed potatoes.
  • STEP 5.Roll up the tortillas and place them seam-side down in the baking dish.
  • STEP 6.Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
  • STEP 7.Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  • STEP 8.Serve the potato enchiladas hot, garnished with chopped cilantro and a dollop of sour cream.

Cooking Tips

  • You can add diced onions, bell peppers, or corn to the mashed potatoes for extra flavor and texture.
  • If you prefer a spicier enchilada sauce, add some chopped jalapenos or a pinch of cayenne pepper.
  • To make the enchiladas ahead of time, assemble them and refrigerate until ready to bake. Add a few extra minutes to the baking time if baking from cold.
  • Leftover potato enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store leftover potato enchiladas in an airtight container in the refrigerator for up to 3 days.
  • Reheat the enchiladas in the oven or microwave until heated through.
  • Serve the enchiladas with a side of rice, beans, and a fresh salad for a complete meal.
Nutrition
value
902
calories per serving
43 g Fat12 g Protein115 g Carbs15 g FiberOther

Current Totals

  • Fat
    43g
  • Protein
    12g
  • Carbs
    115g
  • Fiber
    15g

MacroNutrients

  • Carbs
    115g
  • Protein
    12g
  • Fiber
    15g

Fats

  • Fat
    43g

Vitamins & Minerals

  • Calcium
    76mg
  • Iron
    5mg
  • Vitamin A
    0mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    1mg
  • Vitamin B9
    123mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    235mg
  • Vitamin E
    7mg
  • Copper
    1mcg
  • Magnesium
    198mg
  • Manganese
    1mg
  • Phosphorus
    337mg
  • Selenium
    2mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp