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Potato Enchiladas Recipe

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★★★★★

4.9 from 90 reviews

These Potato Enchiladas are a comforting vegetarian Mexican-inspired dish featuring tender, spiced potatoes wrapped in corn tortillas, smothered with rich enchilada sauce and melted cheeses. Perfectly baked until bubbly and golden, they offer a delicious blend of smoky cumin, creamy sour cream, and a hint of heat from green chiles. Ideal for a cozy dinner, these enchiladas combine simplicity with bold flavors.

Ingredients

Scale

Enchiladas

  • 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)

Instructions

  1. Sauté Vegetables and Potatoes: Heat a little olive oil in a large sauté pan or deep-sided frying pan over medium heat. Add the diced onions and sauté until they are slightly softened. Then add the crushed garlic and diced potatoes, continuing to sauté until the garlic becomes fragrant.
  2. Add Cumin: Sprinkle in the cumin and stir it through the pan for a few moments until its aroma is released. Be careful not to linger to avoid burning the garlic and cumin.
  3. Simmer Potatoes: Pour in half of the vegetable broth, then season generously with salt and pepper. Cover the pan and allow the potatoes to cook for 15-20 minutes until they’re soft and beginning to break down. Stir and lift the lid often, adding more broth if the pan dries out.
  4. Preheat Oven: While potatoes cook, preheat your oven to 180°C (360°F).
  5. Mash and Mix Filling: Once potatoes are soft, use a spoon to mash them slightly in the pan. Add the drained green chiles, grated cheddar cheese, and sour cream, mixing well while continuing to mash. Adjust salt and pepper to taste, then remove the pan from heat.
  6. Prepare Tortillas: Lightly fry each corn tortilla in a little oil until slightly browned but still flexible. This helps prevent them from breaking when rolled. For flour tortillas, just warm them gently in a dry pan without frying.
  7. Assemble Enchiladas: Scoop some potato filling into each tortilla, roll it up tightly, and place seam-side down in a lightly oiled baking pan. If desired, you may add a thin layer of enchilada sauce at the bottom for extra moisture, especially when using flour tortillas.
  8. Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, allowing it to pool at the sides. Sprinkle the grated mozzarella (or other melting cheese) over the top for a golden cheesy crust.
  9. Bake: Place the baking pan uncovered in the preheated oven and bake for 15-20 minutes until the cheese is melted, bubbly, and slightly browned.
  10. Rest and Serve: Remove from the oven and allow the enchiladas to rest for 5 minutes. Serve warm with your choice of toppings and side dishes such as fresh cilantro, sour cream, or avocado slices.

Notes

  • You can substitute cheddar cheese with a Mexican blend or Monterey Jack for a different flavor profile.
  • If using flour tortillas, skip frying and just warm them to keep them pliable.
  • Adjust the amount of green chiles for more or less heat according to preference.
  • Leftover enchiladas can be refrigerated and reheated in the oven for best texture.
  • For a vegan version, replace sour cream and cheese with plant-based alternatives.

Keywords: Potato Enchiladas, Vegetarian Enchiladas, Mexican Cuisine, Baked Enchiladas, Comfort Food, Meatless Dinner

Find it online: https://todayfoodrecipe.com/potato-enchiladas-recipe/