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Green Chile and Potato Enchiladas
Serves 6 |
A vegetarian version with all the flavors.
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Ingredients:
| 2 tablespoons canola oil |
| 4 russet potatoes |
| 1 teaspoon granulated garlic |
| Ground black pepper, to taste |
| Salt, to taste |
| 1/4 teaspoon cumin |
| 1 1/2 teaspoons paprika |
| 1 cup refried beans |
| 1 can diced green chiles, drained, 13 oz. |
| 3 cups shredded Monterey Jack cheese |
| 2 cans green chile enchilada sauce, 10 oz. each |
| 12 tortillas |
Directions:
- Preheat oven to 425° F.
- Bring a large skillet to medium heat. Drizzle in the canola oil and swirl around. Add the potatoes, granulated garlic, black pepper, salt, cumin, and paprika. Toss to coat the potatoes.
- Cook for about 3-4 minutes untouched then flip and cook until golden brown.
- Transfer the potatoes to a mixing bowl. Add the refried beans, green chiles, and 2 cups of the shredded cheese. Stir together until well mixed.
- Pour half of the enchilada sauce into the bottom of a large baking dish.
- Spoon 1/4 cup of the green chile potato mixture into the middle of a tortilla. Roll up and lay the seam side down in the baking dish. Repeat with the remaining tortillas and green chile potato mix. Pour the remaining enchilada sauce over the top and sprinkle the remaining shredded cheese.
- Cover baking dish with aluminum foil and place in the oven. Bake for 20 minutes. Remove the aluminum foil and return to the oven to bake for another 20 minutes.
- Remove the baking dish from the oven. Let rest for a few minutes before serving. Enjoy!
| Main Ingredient: | Potato, Green Chile |
| Cooking Method: | Stovetop, Bake |
| Course: | Dinner |
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