Azteca Potato Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 flour tortillas, 6" diameter1 tablespoon olive oil3 pounds of baking potatoes, peeled and diced (5 cups?)1 teaspoon chili powder1 cup diced tomatoes2 tablespoons salsa2 cups shredded cheddar cheese1 egg1 small can of diced green chilies, drained1 cup enchilada sauce
makes 12 enchiladas
Heat oven to 375 degrees.
Grease 9"x13" baking dish.
In large, non-stick skillet, heat oil.
Add potatoes, cook until light golden brown (about 10 minutes) stirring often.
Mix in chili powder, tomatoes, and salsa. Cover and cook for 10 minutes.
Stir in 1 cup of cheese, egg, and chilies; stir until cheese melts.
Top each tortilla with approximately 1/3 cup of potato mixture. Roll up and place seam side down in baking dish.
Pour enchilada sauce over rolled tortillas and top with remaining cheese.
Cover with foil and bake 20-25 minutes until heated through.
Serve with salsa, as desired.
Number of Servings: 12
Recipe submitted by SparkPeople user NAILS296.
Heat oven to 375 degrees.
Grease 9"x13" baking dish.
In large, non-stick skillet, heat oil.
Add potatoes, cook until light golden brown (about 10 minutes) stirring often.
Mix in chili powder, tomatoes, and salsa. Cover and cook for 10 minutes.
Stir in 1 cup of cheese, egg, and chilies; stir until cheese melts.
Top each tortilla with approximately 1/3 cup of potato mixture. Roll up and place seam side down in baking dish.
Pour enchilada sauce over rolled tortillas and top with remaining cheese.
Cover with foil and bake 20-25 minutes until heated through.
Serve with salsa, as desired.
Number of Servings: 12
Recipe submitted by SparkPeople user NAILS296.
Nutritional Info Amount Per Serving
- Calories: 257.7
- Total Fat: 10.5 g
- Cholesterol: 37.2 mg
- Sodium: 476.2 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 3.0 g
- Protein: 9.6 g
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