How to make: Potato and Cheese enchiladas

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Low-fat cheese reduces calories while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

green chili

🥗Healthier: bell pepper

💰Cheaper: canned green chili

Bell pepper adds flavor and is often more accessible.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes offer a nutritional boost.

Peel and wash 6 russet potatoes, then place them in salted water and bring to a boil until fork tender.

Drain the potatoes and let them cool in a strainer over the sink.

In a pan, heat a couple of tablespoons of olive oil and prepare corn tortillas by briefly frying them until pliable.

Remove the tortillas from the oil and set them aside.

In the same pan, add pre-cut onions and sauté until they have some color.

In a bowl, mash the cooled potatoes with a fork, leaving some texture.

Add the sautéed onions, mild cheddar cheese, chicken bouillon, garlic powder, and black pepper to the mashed potatoes and mix well.

Fill each corn tortilla with the potato mixture, roll them up, and place seam-side down in a baking dish.

Top the rolled enchiladas with homemade chili sauce and sprinkle with mozzarella and sharp cheddar cheese.

Bake in a 350°F oven uncovered for about 15 minutes until the cheese is bubbly.

Remove from the oven and let the enchiladas rest for 15-20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens