How To make Potato Stuffed Enchiladas
1 tb Olive oil
1 lb Russet potatoes, peeled,dice
1 ts Chili powder
1/2 ts Cumin seeds
2 Small tomatoes,peeled,diced
2 Green onions, thinly sliced
1 1/2 tb Tomato sauce
1 2/3 c Grated Monterey Jack
1 Egg
1 tb Chopped fresh cilantro
1 tb Minced jalapeno chili*
1 Cayenne pepper
1 Olive oil
8 6-in corn tortillas
*ENCHILADA SAUCE* 2 tb Olive oil
1 1/2 Onions, carsley chopped
5 Large garlic cloves, chopped
1 1/2 ts Cumin seeds
1 1/2 ts Chili powder
1 1/2 ts Dried oregano, crumbled
1/4 ts Ground cinnamon
1 1/2 c Canned enchilada sauce
3/4 c Tomato sauce
1 tb Fresh lime juice
1 Cayenne pepper
*TOPPING* 6 oz Feta cheese, crumbled
1 Sour cream
1 Minced green onions
Servings: 4 *POTATO STUFFING* *canned pickled >>>>>>>>>>>>>>>>>>>>>>>>>>>Potato Stuffing<<<<<<<<<<<<<<<<<<<<<<<<<< Heat 1 tb oil in heavy large non-stick skillet over high heat. Add potatoes and cook until golden, stirring often, about 8 minutes. Reduce heat to low. Add chili powder and cumin and cook 2 minutes. Add tomatoes, sliced green onions and tomato sauce. Cover and cook until potatoes are tender, about 6 minutes. Add 1/3 c Jack cheese, egg, cilantro, and jalapeno and stir until cheese melts. Season with salt and cayenne. Brush large skillet with oil and place over medium heat. Add 1 tortilla and cook until softened, 30 seconds per side. Transfer to work surface. Top tortilla with 1/3 cup filling and roll up. Place seam side down in baking dish. Repeat with remaining tortillas and filling, brushing skillet with oil as necessary. (Can be made 2 hours ahead. Cover and chill.) >>>>>>>>>>>>>>>>>>>>>>>>>>>>Enchilada Sauce<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add chopped onions and garlic and saute 5 minutes. Mix in cumin seeds, chili powder, dried oregano and ground cinnamon and saute 1 minute. Add enchilada sauce and tomato sauce and simmer 2 minutes. Mix in fresh lime juice. Season to taste with salt and cayenne pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat before using.) >>>>>>>>>>>>>>>>>>>>>>>Topping<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< <<<<<< Preheat oven to 450 degrees. Pour enchilada sauce over enchiladas. Sprinkle with feta and remaining 1 1/3 cups Jack cheese. Cover with foil. Bake until heated through and bubbling, about 30 minutes. Serve with sour cream and green onions. Note: Although I'm sure that the _Bon Appetite_ chefs know exactly what they are talking about, I find that, at high temperatures, olive oil breaks down a great deal, begins to smoke, and sets off fire alarms all over. I use peanut oil and a wok to saute potatoes since, as far as skillets go, I don't have non-stick and heavy all in one. Additionally, I don't use any extra salt in the dish, finding it amply seasoned without.
How To make Potato Stuffed Enchiladas's Videos
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INGREDIENTS:
- 10 red potatoes
- 1 yellow onion
- crushed garlic
- 2 tbsp. of almond milk
- wheat OR corn tortillas (corn for gluten-free)
- your favorite salsa (I used Hatch Valley Salsa from Trader Joe's)
- jalapeño slices
- smoked paprika
DIRECTIONS:
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What's for Dinner? - Potato Stuffed Enchiladas
We answer that age-old question... What's for Dinner? Check out this Mexican dish that everyone is sure to love. It's Potato Stuffed Enchiladas. For more information and this complete recipe, visit SentryFoods.com.
Potato Enchiladas with Jalapeno Salsa
Potato Enchiladas with Jalapeno Salsa
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Another meatless masterpiece!
This recipe is inspired by the girls at The Views on the Road
Here is what you need:
6 Corn Tortillas
¼ cup vegetable oil
Filling:
Leftover mashed potatoes (about 1 ½ cups) Or 2 Potatoes that you have diced and cooked till soft, then mashed.
1 cup of queso fresco cheese or you can use mozzarella
1/2 cup of other Mexican cheese such as cotija.
Sauce:
1 cup Crema
½ cup ½ and ½
¾ cup cheese (I used cotija)
½ cup chicken broth
1 tsp salt
1 tsp pepper
1 Tbs garlic powder
2 TB butter
2 TB flour
Jalapeno Salsa
4 roasted jalapenos seeded and stemmed
1 roasted onion quartered
4 cloves garlic roasted
Juice of two small limes
¼ cup of water
1 tsp salt
Follow the directions on this very short video
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Here is my video on making tortillas:
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How to make The BEST Enchiladas Rojas | Views on the road Enchiladas
Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to cut a corner using chili powder to make your enchiladas. This easy-baked enchilada recipe has been a staple in our family and I'm pleased to share my mother's recipe with you. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
---Yes, it's obvious that this is not the traditional nor the authentic way of making enchiladas. I learned this recipe from my Mexican mother and so I'm grateful she made it comfortable for our home. Now I don't have to eat cold enchiladas LOL Not to worry we know how to make the authentic version as well.
* Comments are disabled because some people don't mind their manners. If your mother makes better enchiladas please use her recipe. This recipe is authentic to me*
#1 Quick and easy #enchiladas recipe -
Ingredients:
Water
Chili Powder (Views Chili Powder- )
Knorr Chicken Bouillion
Tomato sauce
Corn Tortillas
Cheese (I used Mexican Blend)
Chicken
Onion
Lettuce
Sour cream or cream fresca
Queso Fresco or panela (Optional)
Chili Sauce:
1/2 Cup Chili Powder
3-4 Cups Water
1/2 Can Tomato Sauce (I used Hunts)
2 1/2 Teaspoons of Knorr Chicken Bouillion (Please adjust to your liking- Start with 1 1/2 Teaspoons the add slowly)
This amount of chili is good for up to 5-6 cups of water. Cook the chili for about 10 minutes on medium-low. Keep it on a low or simmer heat until ready to assemble the enchiladas
* Please make sure to cook the chili in oil for about 1-2 minutes on low heat before you add the water
* You may use fresh chicken broth instead of knorr chicken bouillon and water blend (The can of chicken broth might not give the flavor needed)
Chicken:
Cover your chicken with water. Add half a yellow or white onion and 1/4 of salt. Boil for 30-40 Minutes. Then you can begin to shred the chicken.
I used chicken and half cup fresh white onion for the filling of the tortilla
Bake at 380 degrees for 30-40 minutes
I baked the enchiladas for 20 minutes covered with foil. After 20 minutes I took the foil off and baked for another 10 minutes. The cook time will depend on your oven.
Tortillas:
The tortillas I used are made fresh at my local Mexican market. I think Mission will hold well. Use what you have available.
I serve with a side of Mexican rice and beans. I topped the enchiladas with lettuce, green onions, creama fresca, and panela cheese.
VIEWS ENCHILADA RECIPES
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Enchiladas Recipe Video | Veg Enchiladas | How to Make Enchiladas | Mexican Food | Jay Patel
Enchiladas Recipe Video, learn how to make Enchiladas / Veg Enchiladas at home.
Enchiladas Recipe Video | Veg Enchiladas | How to Make Enchiladas | Enchiladas Recipe | Mexican Food.
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