Potato and Onion Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 T. Olive Oil1/2 large onion, diced1.5 c. new potatoes, skin on, small dice (1/4")2 cl. garlic, minced or pressed1 t. ground cumin1/2 T. chili powder1 t. oregano1/4 c. Fage 2% Greek yogurt1/2 T. unsalted butter1/2 t. salt (or to taste)8 corn tortillas10 oz. can red enchilada sauce (I use La Victoria)1/2 c. shredded Monterey Jack cheese (2 oz.)
Preheat oven to 375.
Boil 2 qt. water in a medium (3 qt.) saucepan.
Heat olive oil in a saute pan over medium-low heat. Add onions and cook, stirring frequently (you want these to become translucent and soft, but not brown).
When water boils, add potatoes. Cook until still tender, but can be easily pierced by a fork. Drain.
While potatoes boil, add garlic, cumin, chili powder, and oregano to onions. Continue to stir regularly to avoid burning. You can add a tablespoon or two of water if needed.
Drain potatoes and return to pan. Add onion mixture, yogurt, butter, and salt. Mash until combined, but a few lumps are not a bad thing.
Prepare 7x11 pan with cooking spray. Add about 1/4 c. enchilada sauce, and tilt pan to evenly cover the bottom.
If you wish to roll your enchiladas, you can do that -- fill with the potato/onion mixture, and place in the pan, seam side down.
Or, make a layer covering the bottom of the pan with 4 tortillas. Break tortillas as necessary to fit. Spread the potato/onion mixture evenly over the tortillas. Top with other 4 tortillas in the same manner.
Cover enchiladas with remaining sauce, and sprinkle with cheese.
Bake for 20 minutes, or until cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user KHBERGER03.
Boil 2 qt. water in a medium (3 qt.) saucepan.
Heat olive oil in a saute pan over medium-low heat. Add onions and cook, stirring frequently (you want these to become translucent and soft, but not brown).
When water boils, add potatoes. Cook until still tender, but can be easily pierced by a fork. Drain.
While potatoes boil, add garlic, cumin, chili powder, and oregano to onions. Continue to stir regularly to avoid burning. You can add a tablespoon or two of water if needed.
Drain potatoes and return to pan. Add onion mixture, yogurt, butter, and salt. Mash until combined, but a few lumps are not a bad thing.
Prepare 7x11 pan with cooking spray. Add about 1/4 c. enchilada sauce, and tilt pan to evenly cover the bottom.
If you wish to roll your enchiladas, you can do that -- fill with the potato/onion mixture, and place in the pan, seam side down.
Or, make a layer covering the bottom of the pan with 4 tortillas. Break tortillas as necessary to fit. Spread the potato/onion mixture evenly over the tortillas. Top with other 4 tortillas in the same manner.
Cover enchiladas with remaining sauce, and sprinkle with cheese.
Bake for 20 minutes, or until cheese is melted.
Number of Servings: 4
Recipe submitted by SparkPeople user KHBERGER03.
Nutritional Info Amount Per Serving
- Calories: 290.7
- Total Fat: 11.0 g
- Cholesterol: 17.8 mg
- Sodium: 916.8 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 6.0 g
- Protein: 9.8 g
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