11 February 2009

Potato Enchiladas

We love Mexican food in my family. I suppose Tex-Mex is the better term for our Americanized Mexican taste, but whatever you want to call it, mmm, it sure is good. Last night I tried out a recipe for Potato Enchiladas. It turned out pretty good, but I immediately decided that it would have to be tweaked. My version of the recipe has yet to be tested, so here's a chance for you to try it out and let me know what you think.

Potato Enchiladas

4 potatoes, peeled and diced
2.5 cups enchilada sauce, or salsa of your liking
1.5 cup shredded Monterey jack or cheddar, or half of each
1.5 cup Mexican melting cheese, melted
2 cloves garlic, minced
Salt and pepper, to taste
Chili powder, to taste
Cumin, to taste

Chipotle powder, to taste
¼ onion, sliced and diced thin

2 cups chopped frozen spinach
½ tablespoon butter or vegetable oil
10 six inch flour tortillas
Sour cream

Guacomole (see "Guacomole" post)

Preheat oven to 350°. Fill large pot halfway with water, bring to a boil, and boil potatoes until soft, but still firm. Heat oil or butter in a small sauce pan over medium heat, add spinach and onions and cook until tender. Drain water from potatoes and mash slightly. Add spinach/onion, garlic, spice, melted cheese, ½ cup of enchilada sauce, and 3/4 cup of shredded cheese to the potatoes. Mix thoroughly. Grease bottom of 9x12 glass pan. Fill tortillas with equal amounts of filling, roll tightly, and lay in pan. Cover with remaining enchilada sauce and top with remaining shredded cheese. Bake in preheated oven for about 15 minutes or until hot and bubbly. Serve with sour cream and guacomole.

*Recipe updated 2/18/09


  1. So this one you have posted is *your* tweaked version? Just checking. You just might get me back in the kitchen again. Love you.

  2. I'm such a lazy-ass cook, but I love recipes (that's gotta mean somethin', right? :\). Keep 'em coming. You just might get me cookin' again, just so I can justify my comment-leaving. Heh.

  3. Yes, this is my tweaked version. I added the garlic, onions, extra cheese and extra sauce. I think they would also be good if you added a little spinach to the onion and sauteed together before adding to the potatoes. If you don't like to do the "to taste", about a 1/4 teaspoon of each of the chili powder and cumin seems to work.

  4. I don't know if I've told you, but I'm planning on hosting Sunday dinners at my house for whomever wants to show up; you know, kind of like what they did in the old days, people come over after church, eat, hang out, play music and sing. Emily thinks your recipes would be great to start using to get the idea rolling. I think she's right.

  5. We made these enchiladas for dinner last night and they rocked! We did add the spinach and that made quite a difference, though I have not had them in their original form. I would make these again with the spinach. Added color, taste, and texture. Thanks, Amy; I really enjoyed spending time with you and cooking in your new kitchen! Love to you. ~ Mom


Tree Bird

Thank God eating and drinking are not only a necessity, but a pleasure!