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Comforting Potato Green Chili Enchiladas

Cozy Up with Comforting Potato Green Chili Enchiladas

Delight in these Comforting Potato Green Chili Enchiladas, featuring creamy potatoes, zesty green chili sauce, and customizable fillings for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 large Potatoes Consider substituting with sweet potatoes for added sweetness and nutrition.
  • 1 tablespoon Olive Oil Feel free to use avocado or canola oil for different flavor profiles.
  • 1 cup Onion Any mild onion works well, or use shallots.
  • 2 cloves Garlic Fresh garlic is best, but garlic powder can save the day.
  • 1 can Black Beans Swap for pinto or kidney beans if preferred.
  • 1 cup Corn Fresh, frozen, or canned corn can be used.
  • 1 teaspoon Ground Cumin Adjust according to taste.
  • 1 teaspoon Smoked Paprika Regular paprika is a milder alternative.
  • 2 cups Green Chili Enchilada Sauce Homemade sauce offers extra control over flavors.
For Assembling
  • 8 pieces Corn Tortillas Opt for flour tortillas as a gluten-free alternative if desired.
  • 1/4 cup Fresh Cilantro Optional garnish.
  • 1 medium Avocado Guacamole is a tasty serving alternative.

Equipment

  • Large pot
  • Skillet
  • Baking Dish
  • Aluminum foil

Method
 

Prep Potatoes
  1. Preheat your oven to 375°F (190°C). Peel and cube the large potatoes, then place them in a pot of salted boiling water. Cook for 10-15 minutes until tender, then drain and mash.
Sauté Vegetables
  1. In a skillet over medium heat, warm a tablespoon of olive oil. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for an additional minute.
Combine Filling
  1. Mix mashed potatoes into the skillet with onion and garlic. Stir in black beans, corn, ground cumin, and smoked paprika. Cook for 5 minutes, stirring until heated through.
Assemble Enchiladas
  1. Spread a thin layer of green chili enchilada sauce at the bottom of a baking dish. Fill corn tortillas with the potato mixture, roll up tightly, and place seam-side down.
Bake
  1. Pour remaining enchilada sauce over the rolled tortillas. Cover with aluminum foil and bake for 20-25 minutes. Remove foil during the last 5 minutes.
Serve
  1. Allow the enchiladas to cool for a few minutes before serving. Garnish with freshly chopped cilantro and slices of avocado.

Nutrition

Serving: 1enchiladaCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 500mgPotassium: 400mgFiber: 6gSugar: 2gVitamin A: 8IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Chill the filling before assembling for better texture. Use plenty of enchilada sauce to keep the tortillas moist. Warm the tortillas lightly to make them pliable. Freezer-friendly and customizable based on pantry ingredients.

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