Potato Enchilada

Name: Potato Enchilada
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Mexican
Ingredients: 567 grams diced tomatoes with green chile peppers, drained; 12 8-inchs (8 inch) flour tortillas; 227 grams sweet peas, drained; 6 potatoes, peeled and shredded; 227 grams package processed cheese, melted; 3 Tbsps vegetable oil; 248 grams whole kernel corn, drained

Need a dairy free and vegetarian main course? Potato Enchilada could be a spectacular recipe to try. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 355 calories, 12g of protein, and 13g of fat. This recipe serves 12. From preparation to the plate, this recipe takes around 40 minutes. If you have tomatoes, flour tortillas, processed cheese, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert.

Instructions

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.

Ingredients you will need

Processed Cheese

Potato

Tomato

Chili Pepper

Cooking Oil

Equipment you will use

Frying Pan

Bowl

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.

Ingredients you will need

Hash Browns

Cheese

Tomato

Corn

Peas

Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.

Ingredients you will need

Tortilla

Cheese

Potato

Tomato

Roll

Equipment

Frying Pan

Bowl

Ingredients

Servings:

567grams

diced tomatoes with green chile peppers, drained 128-inchs

(8 inch) flour tortillas 227grams

sweet peas, drained 6

potatoes, peeled and shredded 227grams

package processed cheese, melted 3Tbsps

vegetable oil 248grams

whole kernel corn, drained

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.