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Comforting Potato Green Chili Enchiladas

Comforting Potato Green Chili Enchiladas for Cozy Family Nights

Experience comforting Potato Green Chili Enchiladas, a hearty dish perfect for busy nights filled with family warmth.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1.5 to 2 pounds large potatoes Substitution: Sweet potatoes can be used for added sweetness and nutrition.
  • 2 tablespoons olive oil Used for sautéing vegetables, adding richness.
  • 1 small onion A small onion is sufficient.
  • 1 clove garlic Offers aromatic notes, enhancing overall flavor.
  • 1 can black beans Substitution: Pinto or kidney beans may be used instead for variety.
  • 1 cup corn Contributes sweetness and crunch; can use fresh, frozen, or canned.
  • 1 teaspoon ground cumin Imparts an earthy flavor.
  • 1 teaspoon smoked paprika Adds depth and smokiness to the filling.
  • Salt & Pepper For seasoning to taste.
For Assembly
  • 10 ounces green chili enchilada sauce Adjust levels based on spice tolerance.
  • corn tortillas Substitution: Can use flour tortillas, if preferred.
For Garnish
  • fresh cilantro Optional for garnish, adds freshness.
  • avocado Optional for serving, adds creaminess.

Equipment

  • large pot
  • large skillet
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Peel and cube the potatoes, place in salted water, and boil for 10-15 minutes until tender. Drain and mash.
  2. Heat olive oil in a skillet over medium heat. Sauté the onion for 5 minutes until translucent, then add minced garlic for 1 additional minute.
  3. Combine the mashed potatoes with sautéed onion and garlic, black beans, and corn. Season with cumin and paprika, heating through for 5 minutes.
  4. Spread enchilada sauce in the bottom of a baking dish. Fill each tortilla with potato mixture, roll, and place seam-side down.
  5. Pour remaining enchilada sauce over filled tortillas. Cover with foil and bake for 20-25 minutes. Remove foil in the last 5 minutes for a golden top.
  6. Let cool for 5 minutes before serving. Garnish with cilantro and avocado slices.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 58gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Cool the filling before using to prevent soggy tortillas. Warm tortillas in a skillet for better flexibility. Customize with beans or extra vegetables.

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