Potatoandspinachenchiladas Recipes

SPINACH AND POTATO ENCHILADAS

Steps:

• Depending on how quickly your oven heats up you can do this sometime during step 3. Preheat oven to 375.
• Heat a large saucepan or skillet to medium - high heat. Add in a little oil and let heat though
• Add the potato's, along with some salt and pepper to taste. Stirring the potato's occasionally let them cook through, letting the edges reach a nice golden brown (about 20 min.). It helps to cook them faster if you cover the pot/skillet while they are cooking.
• Add in the jalapeno's, onion, and garlic, cooking until the onion and garlic are fragrant and transparent.
• Add the spinach and cilantro last, cooking for another couple minutes.
• Grease a 13 " x 9 " baking pan, placing about 1/2 cup mixture per tortilla. Fold over both sides, and place seam down on the baking pan.
• Once all tortilla's are in the baking pan, pour enchilada sauce over, trying to cover most of the tortilla's.
• Sprinkle with cheddar cheese and green onions.
• Place in the oven for 20 min. or until cheese is bubbly and the exposed tortilla's are golden.

POTATO ENCHILADA

Steps:

• Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
• Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
• Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.

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.