Have you ever had a potato enchilada? Likely not! Well guess what!? It’s good. One of my favorite dishes from a local Mexican restaurant in the town I grew up used to serve them. I tried to copy their recipe, but their sauces are made from family-secret recipes… so I naturally I couldn’t exactly replicate it. But, what I came up tastes really good!
The insides of the enchiladas consist of potatoes, green chiles, and sautéed onions all cooked in an ancho-chile sauce (salsa). They are then covered with a tomatillo green sauce, Mexican blend cheese, and baked!
They taste really good served with black beans, Mexican rice, and topped with avocado! This is an excellent dish to serve vegetarians at a Mexican food themed party!
Potato Enchilada Recipe
makes 8 enchiladas
- 16 baby potatoes (see picture below). Approx 2 baby potatoes go into each enchilada
- 8 soft-taco size tortillas. You can use flour or corn tortillas
- 1 small can green chiles
- 1/2 yellow onion, diced
- tomatillo enchilada sauce for topping (*see comments below)
- 3 tbsp chili sauce (*see comments below)
- 3/4 cup Mexican blend cheese
- 1 sliced avocado, for garnish
- 1 can black beans to serve on the side (optional)
- 1 tsp Mexican blend spice (optional)
- grated cotija or queso fresco, shredded, for garnish (optional)
- Mexican rice, to serve on the side (optional)
- Boil the potatoes until cooked through. Allow to cool slightly, then cut into little cubes.
- Saute the diced onion
- Add the diced potatoes and green chiles to the onion pan. Add approx 3 tbsp or so of chili sauce and allow to marinate for approx 5-10 minutes. You aren’t frying the potatoes here, only adding flavor.
- Preheat oven to 400F. Now fill the tortillas with several scoops of potato filling. Roll into an enchilada.
- Once your enchiladas are in the pan as above, pour the enchilada sauce, making sure the enchiladas are all covered.
- Sprinkle with Mexican blend cheese, adding more or less as you desire.
- Bake in oven for 15-20 minutes, until cheese is completely melted and just starting to brown.
- Serve on plate with several pieces of sliced avocado
- OPTIONAL: you can simmer your black beans on the stove while the enchiladas are cooking with approx 1tsp of Mexican blend spices (or taco spice). Serve on the side. You can also serve with Mexican rice, I used Uncle Ben’s Spanish rice, but Rice-a-roni makes a nice Mexican rice too.
*Comments on the sauces: I used Frontera Grill Green chili enchilada sauce with roasted tomatillo and garlic in it. It is a really good sauce. You can use red enchilada sauce too, but the green enchilada sauce tastes better with potatoes. If you want to make your own enchilada sauce, this one here looks good. Now, for the filling on the potatoes, I used Frontera’s “New Mexico Red Chile” salsa. I added a few tbsp to the potatoes and let it simmer down. If you have ancho or arbol chiles, you can add that to the potatoes. If you don’t have the salsa, I would add some chili powder, garlic, and a dash of cayenne pepper.
|the enchilada sauce, green chiles, beans, and rice I used|
|I used several tbsp of this salsa to put on the potatoes and let it simmer|
|the potatoes I used… they are quite small!|
My family gobbled this up! It was really good. Buying the enchilada sauce made the whole process so much easier!
Think you’ll give it a try? Tell me what you think!
Written at http://peoniesandorangeblossoms.blogspot.com
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