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Potato Green Chili Enchiladas

Delicious Potato Green Chili Enchiladas for Cozy Nights

Potato Green Chili Enchiladas are a comforting meal that combines flavors and meal prep convenience.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 large potatoes 1.5 to 2 pounds; use russet or Yukon gold for best texture
  • 1 tablespoon olive oil for sautéing the onions and garlic
  • 1 small onion, diced can substitute with shallots
  • 3 cloves garlic, minced can replace with garlic powder (1 tsp)
  • 1 can (15 oz) black beans rinsed and drained; canned lentils are a great alternative
  • 1 cup corn fresh, frozen, or canned; substitute with peas if preferred
  • 1 can (10 oz) green chili enchilada sauce homemade adds a fresh twist
  • 8 corn tortillas flour tortillas can be used for gluten consumers
For the Seasoning
  • 1 teaspoon ground cumin can substitute with chili powder
  • 1 teaspoon smoked paprika regular paprika works if unavailable
  • Salt and pepper to taste
For the Garnish and Serving
  • Fresh cilantro for garnish, optional; green onions can be a substitute
  • Avocado for serving, optional; use sour cream or yogurt as alternatives

Equipment

  • Baking Dish
  • Medium Skillet
  • Large Pot

Method
 

Step‑by‑Step Instructions for Potato Green Chili Enchiladas
  1. Preheat your oven to 375°F (190°C).
  2. Wash, peel, and cube the potatoes. Cook in salted water for 10-15 minutes until fork-tender, then mash.
  3. In a skillet, heat olive oil and sauté the onion until translucent, then add minced garlic.
  4. Combine the mashed potatoes, black beans, corn, cumin, paprika, salt, and pepper in the skillet and cook for 5 minutes.
  5. Spread green chili enchilada sauce across the bottom of a baking dish and fill tortillas with the potato mixture.
  6. Pour remaining enchilada sauce over the rolled tortillas and cover with foil. Bake for 20-25 minutes.
  7. Remove foil and bake uncovered for an additional 5 minutes to crisp up.
  8. Garnish with cilantro and serve with sliced avocado.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 58gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 750mgFiber: 10gSugar: 3gVitamin A: 4IUVitamin C: 30mgCalcium: 6mgIron: 10mg

Notes

Make these enchiladas ahead of time for convenience, allowing you to pop them in the oven on busy nights.

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