Mashed Potato Enchiladas
Dec 2, 2023 0:29:02 GMT -5
Post by maybetoday on Dec 2, 2023 0:29:02 GMT -5
Mashed Potato Enchiladas
Serves 8
20m prep time
25m cook time
INGREDIENTS
1/2 lb tomatillos, husks removed and quartered
1 poblano pepper, chopped in half
1 small white onion, quartered
1/2 jalapeño pepper (or half green bell pepper), seeds removed
1/2 cup cilantro (or lettuce or fresh spinach)
1/2 cup water
2 1/2 cups mashed potatoes
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
12 mini flour tortillas
2 cups shredded cheddar cheese
Kosher salt and freshly cracked black pepper, to taste
PREPARATION
In a medium sauce pot, bring water to a boil and add in tomatillos, poblano pepper, onion, and jalapeño, cooking until soft, about 5 to 6 minutes.
Drain and put into a blender with cilantro and water. Hold the lid down with a kitchen towel (the heat from the vegetable will create pressure and pop the lid off if left
untouched) and blend until smooth, season with salt and pepper, and set aside.
Preheat oven to 350°F and spray a 9x13 casserole dish with baking spray.
Mix the mashed potatoes with cumin, onion powder, garlic powder, salt and pepper, set aside.
Place a tortilla on a plate and fill with some of the mashed potatoes and cheese. Roll into a cylindrical cigar shape and place into the baking dish. Repeat the process until you fill up the dish, you may have to cut a few in half to fit them in properly.
Cover the enchiladas with the sauce and top with remaining cheese.
Bake until the cheese is bubbly and the top is slightly golden, about 25 to 30 minutes.
Serve immediately and enjoy.
NOTES:
You can add a cup of canned or unthawed frozen corn into the mashed potatoes.
If you're short on time, use your favorite salsa verde or green enchilada sauce for a really quick and easy meal!
link
Serves 8
20m prep time
25m cook time
INGREDIENTS
1/2 lb tomatillos, husks removed and quartered
1 poblano pepper, chopped in half
1 small white onion, quartered
1/2 jalapeño pepper (or half green bell pepper), seeds removed
1/2 cup cilantro (or lettuce or fresh spinach)
1/2 cup water
2 1/2 cups mashed potatoes
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
12 mini flour tortillas
2 cups shredded cheddar cheese
Kosher salt and freshly cracked black pepper, to taste
PREPARATION
In a medium sauce pot, bring water to a boil and add in tomatillos, poblano pepper, onion, and jalapeño, cooking until soft, about 5 to 6 minutes.
Drain and put into a blender with cilantro and water. Hold the lid down with a kitchen towel (the heat from the vegetable will create pressure and pop the lid off if left
untouched) and blend until smooth, season with salt and pepper, and set aside.
Preheat oven to 350°F and spray a 9x13 casserole dish with baking spray.
Mix the mashed potatoes with cumin, onion powder, garlic powder, salt and pepper, set aside.
Place a tortilla on a plate and fill with some of the mashed potatoes and cheese. Roll into a cylindrical cigar shape and place into the baking dish. Repeat the process until you fill up the dish, you may have to cut a few in half to fit them in properly.
Cover the enchiladas with the sauce and top with remaining cheese.
Bake until the cheese is bubbly and the top is slightly golden, about 25 to 30 minutes.
Serve immediately and enjoy.
NOTES:
You can add a cup of canned or unthawed frozen corn into the mashed potatoes.
If you're short on time, use your favorite salsa verde or green enchilada sauce for a really quick and easy meal!
link