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Potato Green Chili Enchiladas

Savory Potato Green Chili Enchiladas for Cozy Nights

This Potato Green Chili Enchiladas recipe offers a comforting and flavorful dinner option with creamy filling and zesty sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1.5-2 pounds Potatoes Substitute with sweet potatoes for a unique flavor twist.
  • 1 tablespoon Olive oil Any neutral oil works well here.
  • 1 medium Onion Yellow or white; adds aromatic depth to the filling.
  • 3 cloves Garlic Minced; provides a tasty kick and fragrant aroma.
  • 1 can Black beans Rinsed; adds protein and texture.
  • 1 cup Corn Omit if preferred.
  • 1 teaspoon Ground cumin Contributes warm, earthy notes.
  • 1 teaspoon Smoked paprika Deepens the flavor profile.
  • Salt & pepper To taste, enhancing overall flavor balance.
For the Assembly
  • 1 cup Green chili enchilada sauce Salsa can work in a pinch too!
  • 8 pieces Corn tortillas Consider flour tortillas for a different texture.
For Garnish (Optional)
  • Fresh cilantro To taste; adds a bright, fresh touch.
  • 1 medium Avocado Sliced; brings creaminess and a lovely presentation.

Equipment

  • Large Pot
  • Skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Peel and cube the potatoes, boil in salted water for 10–15 minutes until tender. Drain and mash until creamy.
  3. In a skillet, heat olive oil over medium heat. Sauté chopped onion for about 5 minutes until translucent, then add minced garlic and cook for another minute.
  4. Add the mashed potatoes to the skillet with sautéed onion and garlic. Stir in rinsed black beans, corn, ground cumin, and smoked paprika. Season with salt and pepper. Warm for about 5 minutes.
  5. Pour a thin layer of green chili enchilada sauce into the bottom of a baking dish.
  6. Fill each corn tortilla with the potato mixture, rolling them tightly and placing seam-side down into the baking dish.
  7. Pour the remaining enchilada sauce over the top and cover the baking dish with foil.
  8. Bake covered for 20–25 minutes. About 5 minutes before done, remove the foil to allow the tops to become golden.
  9. Let cool for a few minutes and garnish with fresh cilantro and sliced avocado before serving.

Nutrition

Serving: 1enchiladaCalories: 300kcalCarbohydrates: 43gProtein: 10gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 500mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 250IUVitamin C: 20mgCalcium: 20mgIron: 2mg

Notes

Feel free to customize these Potato Green Chili Enchiladas to suit your taste preferences while enjoying their delightful, comforting flavors!

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