Potato Enchiladas

Plate of two potato cheddar cheese enchiladas.

Hearty cheesy potato enchiladas is a quick & easy 30-minute vegetarian dinner perfect for busy weeknights. A few simple ingredients makes this California & Mexican-inspired recipe a fun & tasty meal. Tender potatoes, sauteed onions, & cheddar rolled in corn tortillas with your favorite red or green sauce is a family favorite.

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American, Mexican

Servings

Calories 541 kcal

Equipment

9x13 baking dish

Ingredients

8 medium-sized corn tortillas
14-16 ounce can diced potatoes
2 cups shredded cheddar cheese
½ cup diced onion
2 cloves minced garlic
1 tablespoon olive oil
salt & pepper to taste
28 ounces enchilada sauce red or green (hot, medium, or mild)

Instructions

Make the Potato Filling

In a large skillet over medium, heat the 1 tablespoon of olive oil. Add the ½ cup of chopped onion and saute for 3 minutes.
Once they begin to soften, add the drained diced potatoes from the can & the 2 cloves of minced garlic. Sprinkle on some salt & pepper.
Stir & continue to cook over medium heat for 5-7 minutes - just until the edges start to turn brown. Turn off the heat and set aside.
Preheat the oven to 400°F. Also pour ½ cup of the enchilada sauce into the the 9x13 baking pan - spread out to coat the bottom.

Stuffing & Rolling the Enchiladas

To roll each enchilada one at a time, begin by warming up each corn tortilla in the microwave for 15 seconds. This is key so they do not break when rolling.
To fill, add potato filling along the middle of each tortilla in a line across from edge to edge.Top with a handful of shredded cheddar cheese. The filling should cover about ⅓ of the tortilla.
To roll, fold the bottom half of the tortilla to cover the filling. Continue to slowly roll the tortilla on itself so that the edges of the tortillas now overlap.
Gently place the enchilada with the seam side down in the prepared baking dish. Repeat until all enchiladas are in the pan. Top with remaining enchilada sauce & additional cheese.

Bake Enchiladas in the Oven

Place the enchiladas on the middle rack of the preheated oven. Bake for 15-20 minutes.
Remove from the oven when the sauce is bubbling and the filling is hot & melty. Do not over bake. The sauce will cook too long & the enchiladas will dry out.
Let the enchiladas cool for 2-3 minutes before removing from the pan. This allows the cheese to set so the filling doesn't run out as you plate the enchiladas.
Serve & enjoy.

Notes

Make-Ahead & Storing Tips:

This recipe can be assembled ahead of time & baked later. If cold from the fridge, baking time may need an additional 5-10 minutes.

Store leftovers in the refrigerator for up to 3 days. Freeze assembled or leftovers that have been cooked up to 30 days in the freezer.

Nutrition

Calories: 541kcalCarbohydrates: 61gProtein: 22gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 57mgSodium: 2121mgPotassium: 593mgFiber: 9gSugar: 16gVitamin A: 1893IUVitamin C: 25mgCalcium: 461mgIron: 3mg

Keyword baked, meatless, vegetarian

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