Potato Stuffed Enchiladas

December 12, 2020  Online Recipe Guide Avatar

1 package Azteca® Flour Tortillas
2 tablespoons tomato sauce
1 tablespoon vegetable oil
3 cups shredded Cheddar cheese
3 pounds baking potatoes, peeled & diced
1 egg
1 small can diced green chilies, drained
1 teaspoon chili powder
1 cup diced tomato
1 cup enchilada sauce
1/4 cup chopped green onion
sour cream & salsa, if desired


Remove tortillas from refrigerator. Heat oven to 375° F. Grease 13”x9” baking dish. In large non-stick skillet, heat oil. Add potatoes; cook until light golden, about 10 minutes, stirring often. Stir in chili powder, tomatoes, onions & tomato sauce. Cover & cook for 10 minutes. Stir in 2 cups shredded cheese (reserve 1 cup), egg & chilies; stir until cheese melts. Top each tortilla with approx. 1/3 cup filling; roll up. Place seam side down in baking dish. Pour enchilada sauce over rolled tortillas & top with remaining cheese. Cover with foil. Bake 20-25 minutes until heated through. Serve with sour cream & salsa, if desired.


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