Name: Potato Enchiladas Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 8-10 6 inch corn tortillas; 10 oz can of enchilada sauce; 1 lb potatoes (peeled and diced); 1/2 onion (diced); 4 cloves garlic (crushed); 1 tsp cumin; 1 cup vegetable broth; Salt and pepper (to taste – be generous!); 4 oz can green chiles (drained but not rinsed); 1 cup grated cheddar cheese (or Mexican blend); 1/2 cup sour cream; 0.5 cup grated mozzarella (or another good melting cheese, for topping)

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Introduction

Potato enchiladas are a comforting and flavorful twist on a classic Mexican favorite. Filled with a creamy potato mixture and topped with melted cheese and enchilada sauce, they make a satisfying vegetarian meal that’s easy to prepare and sure to please.

The image shows a white rectangular baking dish filled with three rolled enchiladas placed side by side in a thick, dark red sauce lining the bottom and edges of the dish. Each enchilada is covered with melted yellow and white cheese that is slightly browned and bubbly. On top, there are thin drizzles of white sour cream, small bright red cherry tomato slices, fresh green cilantro leaves, and tiny cubes of purple onion. In the corner of the dish, there is a wedge of lime resting on the enchiladas. The dish is set against a white marbled surface, with extra lime wedges, green cilantro leaves, and halved cherry tomatoes scattered around the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8-10 6 inch corn tortillas
10 oz can of enchilada sauce
1 lb potatoes (peeled and diced)
1/2 onion (diced)
4 cloves garlic (crushed)
1 tsp cumin
1 cup vegetable broth
Salt and pepper (to taste – be generous!)
4 oz can green chiles (drained but not rinsed)
1 cup grated cheddar cheese (or Mexican blend)
1/2 cup sour cream
1/2 cup grated mozzarella (or another good melting cheese, for topping)

Instructions

Step 1: Heat a little olive oil in a large sauté pan or deep-sided frying pan. Add the diced onions and sauté until slightly soft. Then add the crushed garlic and diced potatoes, cooking until the garlic is fragrant.
Step 2: Stir in the cumin and mix for a few moments until its scent is released, being careful not to let the garlic or cumin burn.
Step 3: Pour in half of the vegetable broth, season generously with salt and pepper, then cover the pan. Cook the potatoes for about 15-20 minutes, stirring occasionally and adding more broth if the pan dries out, until the potatoes are soft and breaking down.
Step 4: Preheat your oven to 180°C (360°F).
Step 5: Once the potatoes are soft, mash them slightly with a spoon. Add the drained green chiles, grated cheddar cheese, and sour cream. Mix well, continue mashing the potatoes to combine, then season with salt and pepper to taste. Remove from heat.
Step 6: Lightly fry each corn tortilla until slightly browned but still flexible. Scoop in potato filling, roll up the tortilla, and place it seam-side down in an oiled baking pan. If using flour tortillas, skip frying and gently warm them in a dry pan to soften.
Step 7: Pour the enchilada sauce evenly over the rolled enchiladas, allowing it to pool around the sides. Sprinkle the grated mozzarella or other melting cheese on top.
Step 8: Bake uncovered in the preheated oven for 15-20 minutes, until the cheese is melted and bubbling.
Step 9: Let the enchiladas rest for 5 minutes before serving. Enjoy with your choice of toppings and side dishes.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or chili powder to the potato filling.
You can substitute the green chiles with diced jalapeños or mild roasted poblano peppers for a different heat level.
Try topping with fresh cilantro, diced avocado, or a squeeze of lime for added freshness.
If you want a vegan version, use vegan cheese and replace sour cream with a plant-based alternative.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) until warmed through and the cheese is melted, or microwave on medium power, covering loosely to retain moisture.

How to Serve

The image shows a white rectangular baking dish filled with three folded enchiladas laid side by side, each covered with melted yellow and light brown cheese that is slightly browned. Beneath the enchiladas, there is a thick, dark red sauce evenly spread to cover the bottom of the dish. On top of the cheese, white sour cream is drizzled in diagonal lines. Bright green cilantro leaves are scattered across the dish, with small cubes of purple onion and halved red cherry tomatoes adding pops of color. A lime wedge sits near the center on top of one enchilada. Around the dish, lime wedges and cilantro leaves rest on a white marbled surface, with a small white bowl of chopped cilantro visible in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make potato enchiladas ahead of time?

Yes, you can assemble the enchiladas and cover them tightly before refrigerating. Bake them fresh when ready to serve for best texture and flavor.

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work well and are easier to roll without breaking. Warm them gently in a dry pan before filling to make them pliable, but avoid frying as you would with corn tortillas.