Description
This Potato Enchiladas recipe features tender potatoes infused with cumin, garlic, and green chiles, wrapped in lightly fried corn tortillas, smothered in rich enchilada sauce and melted cheese. A comforting and hearty vegetarian Mexican dish perfect for a satisfying meal.
Ingredients
Base Ingredients
- 8-10 6 inch corn tortillas
- 1 lb potatoes (peeled and diced)
- 1/2 onion (diced)
- 4 cloves garlic (crushed)
- 1 tsp cumin
- 1 cup vegetable broth
- salt and pepper (to taste – be generous!)
- 4 oz can green chiles (drained but not rinsed)
Sauces & Cheese
- 10 oz can of enchilada sauce
- 1 cup grated cheddar cheese (or Mexican blend)
- 1/2 cup sour cream
- 0.5 cup grated mozzarella (or another good melting cheese, for topping)
- Olive oil (for sautéing and frying tortillas)
Cooking Oils
Instructions
- Sauté Vegetables and Potatoes: Heat a little olive oil in a large sauté or deep-sided frying pan. Add diced onions and sauté until slightly soft, then add crushed garlic and diced potatoes. Continue sautéing until the garlic is fragrant.
- Add Cumin: Sprinkle 1 teaspoon cumin over the vegetables and stir for a few moments to release its aroma, being careful not to burn the spices.
- Cook Potatoes in Broth: Pour in half of the vegetable broth, season generously with salt and pepper, cover the pan, and cook the potatoes for about 15-20 minutes until soft and breaking down. Stir occasionally, adding more broth if the pan becomes too dry.
- Preheat Oven: While the potatoes cook, preheat your oven to 180°C (360°F).
- Prepare Potato Filling: Once potatoes are soft, use a spoon to slightly mash them in the pan. Mix in drained green chiles, grated cheddar cheese, and sour cream, continuing to mash and combine. Adjust salt and pepper to taste, then remove from heat.
- Fry Tortillas: Lightly fry each corn tortilla in a little olive oil until slightly browned but still pliable. For flour tortillas, simply warm them gently in a dry pan without frying to keep pliable. Roll each tortilla with the potato filling and place seam side down in an oiled baking dish. Optionally, add some enchilada sauce at the bottom if using flour tortillas to keep them moist.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, letting it pool at the sides. Sprinkle the grated mozzarella cheese on top.
- Bake: Place the baking dish in the preheated oven uncovered for 15-20 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven and let the enchiladas rest for 5 minutes before serving with your preferred toppings and side dishes.
Notes
- You can substitute cheddar cheese with a Mexican cheese blend for more authentic flavor.
- For a dairy-free option, use vegan cheese and omit the sour cream or substitute with vegan sour cream.
- If you prefer softer tortillas, avoid frying them and just warm them slightly to keep pliable.
- Adding enchilada sauce to the bottom of the baking dish helps flour tortillas stay moist, but it’s optional for corn tortillas.
- Leftovers can be refrigerated and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
