Potato Stuffed Enchiladas Recipes

SWEET POTATO ENCHILADAS

Steps:

• Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
• Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
• Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
• Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.
• Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
• Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

POTATO AND SPINACH ENCHILADAS

Steps:

• Simmer pasta sauce with spices and herbs on very low heat while preparing the enchiladas.
• Peel and dice the potatoes and boil them until tenders - about 20 minutes. Drain and set aside.
• Cook the oil and garlic over medium low heat, stirring occasionally. Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with oil and garlic.
• Partially cover the pot to steam the kale until it has wilted - 4-6 minutes.
• Mix in the potatoes, stock, lime juice, pumpkin seeds, and salt. Use the back of a wooden spoon to mash some of the potatoes and cook another five minutes. Taste and season.
• Ladle some of the tomato sauce into the bottom of a casserole dish and spread it around. Take a warmed tortilla, run the potato mixture down the middle and roll up. Pack the tortillas into the casserole dish. Pour about a cup of sauce over the top when finished all the tortillas. Sprinkle with pumpkin seeds.
• Cover tightly with foil and bake at 375°F for 25 minutes, Remove foil and bake for another 10 minutes, until edges of tortillas look a little browned.
• Top individual servings with extra sauce. Serve with a green salad and some vegan guacamole.

POTATO-STUFFED ENCHILADAS

Steps:

• Peel and dice the potatoes, dice the tomatoes, thinly slice the green.
• onions, coursely chop the onions, mince the garlic cloves.
• Sauce: Heat olive oil in heavy skillet.
• Add onions and garlic and saute; 5 minutes.
• Mix in cumin seeds, chili powder, oregano, cinnamon and saute; 1 minute.
• Add enchilada sauce and tomato sauce, simmer 2 minutes.
• Mix in lime juice.
• Season to taste with salt and cayenne.
• (Sauce can be prepared 2 days in advance and reheated before use.).
• Enchiladas: Heat oil in large heavy skillet.
• Add potatoes and cook until golden, stirring often, about 8 minutes.
• Reduce heat.
• Add chili powder and cumin, cook 2 minutes.
• Add tomatoes, green onions and tomato sauce.
• Cover and cook until potatoes are tender, about 6 minutes.
• Add 1/3 cup Jack cheese, egg, cilantro and jalapeno; stir until cheese melts.
• Season with salt and cayenne; set aside.
• Brush tortillas with oil and fry briefly in a hot nonstick pan, about 30 seconds on each side.
• Top each tortilla with 1/3 cup filling.
• Roll up and place, seam side down, in baking dish.
• Preheat oven to 450 degree F.
• Pour sauce over enchiladas.
• Sprinkle with feta cheese and remaining Jack cheese.
• Cover pan with foil and bake until heated through and bubbling, about 30 minutes.
• Serve with sour cream if desired.

GREEN CHICKEN ENCHILADA-STUFFED BAKED POTATO

Steps:

• Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
• Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
• Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.

VEGAN ENCHILADAS STUFFED WITH GARLIC MASHED POTATOES

Steps:

• Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they'll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.
• Meanwhile, cook onion, garlic, and salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12-15 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Transfer onion mixture to a blender.
• Add chiles and 1 cup chile soaking liquid to blender and purée, adding more soaking liquid if needed, until smooth. (If you don't have a high-powered blender, you may want to pass purée through a fine-mesh sieve.) You should have 2½ cups chile base. If you have less, add more chile soaking liquid and blend again to combine. Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months.
• Preheat oven to 350°. Purée chile base, canned tomatoes, and broth in a blender until smooth. Transfer to a medium saucepan and season with salt and pepper. Partially cover (to avoid splattering) and bring to a simmer over medium heat; cook, stirring occasionally, until enchilada sauce thickens slightly and flavors meld, 18-20 minutes.
• Meanwhile, slice ½" from top of garlic, exposing cloves. Set on a square of foil and drizzle with oil; season with salt and pepper. Wrap up foil to encase garlic and bake until very tender, 50-60 minutes. Unwrap, let cool slightly, then squeeze out cloves into a medium bowl.
• Place potatoes in a medium pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 20-25 minutes. Drain potatoes and let cool slightly, then peel. Transfer to bowl with garlic and add nutritional yeast, mushroom powder (if using), cumin, 1 cup almond milk, and remaining ¼ cup oil; season with salt and pepper. Mash with a potato masher or fork, adding up to ¼ cup more almond milk if needed, until smooth and creamy. Set potato filling aside.
• Spread ½ cup enchilada sauce in a 13x9" baking dish. Warm tortillas on a dry comal or an oiled griddle until pliable, about 30 seconds per side and set aside. Spoon ¼ cup enchilada sauce into a shallow dish. Dredge a tortilla in sauce on both sides to coat. Fill with ⅓ cup reserved potato filling and roll up tightly. Place enchilada, seam side down, in baking dish. Repeat process with remaining tortillas, using more sauce as needed and packing enchiladas tightly into baking dish. Spoon more sauce over, reserving some for serving. Cover enchiladas with foil and bake until warmed through, 12-15 minutes.
• Uncover and top with white onion, avocado, cherry tomatoes, and cilantro. Serve with remaining enchilada sauce alongside. Do ahead: Enchilada sauce can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months. Reheat before using.