Potato and Onion Enchiladas
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Potato and Onion Enchiladas calories by ingredient
Introduction
A great vegetarian alternative to cheese enchiladas. A great vegetarian alternative to cheese enchiladas.Number of Servings: 4
Ingredients
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1/2 T. Olive Oil
1/2 large onion, diced
1.5 c. new potatoes, skin on, small dice (1/4")
2 cl. garlic, minced or pressed
1 t. ground cumin
1/2 T. chili powder
1 t. oregano
1/4 c. Fage 2% Greek yogurt
1/2 T. unsalted butter
1/2 t. salt (or to taste)
8 corn tortillas
10 oz. can red enchilada sauce (I use La Victoria)
1/2 c. shredded Monterey Jack cheese (2 oz.)
Directions
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.
Member Ratings For This Recipe
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