Bean Potato Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 337.2
  • Total Fat: 11.5 g
  • Cholesterol: 28.0 mg
  • Sodium: 332.8 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 13.8 g

View full nutritional breakdown of Bean Potato Enchiladas calories by ingredient
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Number of Servings: 8


    • 2 medium baking potatoes, peeled and cubed
    • 2 tablespoons olive oil
    • 1 cup shredded chicken
    • 1 medium onion, chopped
    • 3 cloves garlic, minced
    • 1 jalapeno pepper, chopped
    • Spices to taste (cumin, cayenne, chili powder, black pepper, salt)
    • 24 (6 inch) corn tortillas
    • 8 ounces thinly sliced Monterey Jack cheese
    • 1 (10 ounce) can enchilada sauce
    • 1/4 cup salsa
    • 1/2 cup shredded Cheddar cheese


1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
2. Microwave potatoes until tender, cool & cube. Saute onions, garlic, pepper & spices in olive oil. When tender, stir in potatoes & beans. Set potato/bean mixture aside.
3. Coat sauté pan with cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
4. Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.

Number of Servings: 8

Recipe submitted by SparkPeople user GAZELLESONCRACK.

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Member Ratings For This Recipe

  • Is it just me or is the beans missing from the ingredients. Where do you use the shredded chicken? The recipe does sound delicious. With 24 tortillas, is it 3 enchiladas per serving? - 7/15/09

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