ENCHILADAS MICHOACANAS DE PAPA Y QUESO COTIJA | #CarmenCookVlogs

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.

Boil potatoes in salted water until tender, about 15-20 minutes.

Drain and mash the potatoes with garlic, cumin, salt, and pepper.

Heat oil in a skillet over medium heat and sauté onions until translucent, about 5 minutes.

Add green chili to the onions and cook for another 2-3 minutes.

Combine the sautéed mixture with the mashed potatoes and mix well.

Warm tortillas in a dry skillet until pliable, about 30 seconds per side.

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

Pour tomato sauce over the rolled enchiladas and sprinkle with cheese.

Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until cheese is melted and bubbly.

Garnish with cilantro and serve with sour cream and lime juice.

Cooking Techniques

Spice Level:

Allergens