Potato Enchiladas
A simple vegetarian potato enchilada recipe that turns simple, inexpensive ingredients into a bubbling pan of tasty Tex Mex style comfort food! Cheesy, filling and easy to scale up for a crowd, this is a great way to use up lots of potatoes.
Ingredients
- 8-10 6 inch corn tortillas
- 10 oz can of enchilada sauce
- 1 lb (450 g) potatoes, peeled and diced
- ½ onion, diced
- 4 cloves garlic , crushed
- 1 tsp cumin
- 1 cup vegetable broth
- salt and pepper, to taste - be generous!
- 4 oz (115 g) can green chiles, drained but not rinsed
- 1 cup grated cheddar cheese, or Mexican blend
- ½ cup sour cream
- 0.5 cup grated mozzarella, or another good melting cheese, for topping
Instructions
- Heat a little olive oil in a large saute pan / deep sided frying pan. Add the onions and saute until they are slightly soft, then add the garlic and potatoes. Saute until the garlic is fragrant.1/2 onion, 4 cloves garlic, 1 lb potatoes
- Add the cumin and mix through the pan for just a few moments until the scent is released. Don't linger here - we don't want the cumin and garlic to burn!1 tsp cumin
- Add half of the vegetable broth, lots of salt and pepper, then cover the pan. Allow the potatoes to cook for about 15-20 minutes until they are soft and breaking down. The broth will be absorbed by the potatoes and mostly disappear. You want to lift the lid often to stir and add more broth if the pan dries out too much.1 cup vegetable broth, salt and pepper
- Get the oven preheating to 180C / 360F.
- Once the potatoes are soft, use a spoon to smush them up a little. Add the green chiles, cheese and sour cream to the pan and mix through, continuing to mash the potatoes down. Add salt and pepper to taste and remove from the heat.4 oz can green chiles, 1 cup grated cheddar cheese, 1/2 cup sour cream
- Time to roll the enchiladas! Lightly fry each corn tortilla until slightly browned but still flexible, then scoop in potato filling, roll up and place in an oiled pan.If you're using flour tortillas, don't fry them, just gently warm them in a dry pan to make them pliable. I haven't added sauce to the bottom of the pan, just to encourage the corn tortillas to stay more firm, but you can if you wish - and you definitely should if you're using flour tortillas.8-10 6 inch corn tortillas
- Pour the enchilada sauce over the top of the enchiladas and allow it to pool at the sides of the pan. Sprinkle cheese over the top.10 oz can of enchilada sauce, 0.5 cup grated mozzarella
- Place in the oven for 15-20 minutes, uncovered, until the cheese is melted and bubbling.
- Allow to sit for 5 minutes, then serve, with your choice of toppings and side dishes.
Calories: 464kcal, Carbohydrates: 56g, Protein: 17g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 56mg, Sodium: 1276mg, Potassium: 716mg, Fiber: 8g, Sugar: 8g, Vitamin A: 1201IU, Vitamin C: 36mg, Calcium: 379mg, Iron: 3mg