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
Vegetarian Enchiladas Recipe (Mexican Vegetarian Recipe) Veggie Enchilada Recipe
Vegetarian Enchiladas Recipe (Mexican Vegetarian Recipe) Veggie Enchilada Recipe
View full recipe at
Learn how to make Vegetarian Enchiladas (Mexican Cuisine) by Manjula
Ingredients
6 corn tortillas (I am using white corn tortilla)
Enchilada Sauce
1 15oz can crushed tomatoes
3 tablespoons oil
3 tablespoons all-purpose flour
1-1/2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon cumin seed powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup water
For filling
1 tablespoon oil
3 cups spinach chopped
1/2 cup corn, I am using frozen corn
1/2 cup mushroom chopped
1/3 cup of sharp cheddar cheese shredded
1/3 cup mozzarella cheese shredded
For Topping
1/2 cup of sharp cheddar cheese shredded
1/2 cup mozzarella cheese shredded
1 jalapenos chopped, adjust to taste
Cookware/Ingredients used in this video:
Simply Calphalon Nonstick 11-Inch Square Griddle
Calphalon Tri-Ply Collector's Edition 3-Quart Chef's Pan with Lid
Typography - Wildbeez Interactive (
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Enchiladas stuffed potatoes
How to make: Potato and Cheese enchiladas
What's up y'all! It's ya girl Glenda with Whatcha Cookin Glenda and in this video we are showing you how to make Potato and Cheese Enchiladas!
This is something that is super simple but you never know who has trouble with something so simple.
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Black Bean and Sweet Potato Enchiladas
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Filling
-1 sweet potato
-1 15oz can black beans
-1 bag of spinach
-1/2 onion (I used red)
-1 teaspoon cumin
-1 teaspoon chili powder
-1/2 teaspoon garlic powder
-1/2 teaspoon onion powder
-1/2 teaspoon paprika
-1/4 teaspoon cayenne
-salt and pepper to taste
-1/2 cup of water or vegetable stock
SAUCE
-1 and 1/2 cups vegetable stock
-1 tablespoon tomato paste
-1 and 1/2 tablespoon chili powder
-pepper
Other
-tortillas
-simple pico (3 tomatoes, 1 mango, 1/4 cup onion, 1 garlic clove, salt, pepper)
-avocado
-queso or sour cream for vegetarian version
1. Sauté sweet potato and red onion until soft (~5 minutes). Once sweet potatoes are soft add black beans, spinach, and spices and toast for 1 minute then add vegetable stock. Cook for 5 more minutes.
2. Add all sauce ingredients in a pan and reduce down slightly (simmering for 10 minutes)
3. Add filling to tortillas place in oven dish and cover with sauce
4. Place tinfoil over dish and cook on 350 degrees for 25 minutes
5. Serve with your favorite toppings such as pico, avocado, and queso
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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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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