Potato EnchiladasPotato EnchiladasPotato Enchiladas
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked mashed potatoes (about 3 large potatoes)
- 3/4 cup shredded Mexican blend cheese, divided
- 10-12 flour tortillas
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Steps
- Preheat the oven to 350°F.
- Heat the oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally.
- Add the garlic, cumin, chili powder, oregano, salt and pepper. Cook for 1 minute more.
- In a large bowl combine the mashed potatoes and 1/2 cup of cheese.
- Spoon about 1/3 cup of the potato mixture onto each tortilla. Roll up each tortilla and place seam side down in a 9x13 inch baking dish.
- Sprinkle with remaining cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
Tags
potato enchiladas
enchilada
mexican food
dinner
main dish
vegetarian
cheese
tortillas
Copyright 2023 Ben Bergstein