Potato Enchiladas 🥔🌶️
Looking for a vegetarian friendly enchilada recipe? Look no further. If you are tired of the same old vegetarian enchiladas, try this twist on a classic dish. Packs tons of flavor with my favorite Mexican pepper seasoning blend, Green Chili Peppers, and Homemade enchilada sauce.
WEEK 12- Peppers and Potatoes
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Potato Enchiladas 🥔🌶️
Looking for a vegetarian friendly enchilada recipe? Look no further. If you are tired of the same old vegetarian enchiladas, try this twist on a classic dish. Packs tons of flavor with my favorite Mexican pepper seasoning blend, Green Chili Peppers, and Homemade enchilada sauce.
WEEK 12- Peppers and Potatoes
#GlobalApron
#GlobalApron2024
#peppers
#potatoe
Cooking Instructions
- 1
Pre-heat oven to 400*
- 2
Rinse potatoes and chop into small bite sized pieces. Move to a bowl and add olive oil and spices. Add 1 can green chilies. Mix until everything is well coated in the seasoning mix.
- 3
Transfer potatoes to a baking dish and add to the oven. Cook for 30 minutes or until the potatoes are cooked through and crispy in appearance.
- 4
Once potatoes are finished remove from oven. In a medium baking dish put a 1/2 cup of enchilada sauce in the bottom. (Note- I have a great recipe for easy homemade enchilada sauce.) However, any store bought brand will work just fine.
- 5
Take your tortilla and take a spoon full of the potatoes and some cheese. Roll up the tortilla and place into the pan with enchilada sauce. Repeat until the pan is fitted with all the enchiladas. Top with the remaining enchilada sauce.
- 6
At this point you can also top with additional cheese and cilantro. If desired.
- 7
Reduce heat in the oven to 350* and Bake for 15-25 minutes, or until sides are bubbling and cheese is melted. Remove from oven and let sit for 5 minutes before serving.
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