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.