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

You can never have too many Mexican recipes, so give Potato Enchiladan a try. This hor d'oeuvre has 373 calories, 11g of protein, and 14g of fat per serving. This dairy free and lacto ovo vegetarian recipe serves 12. Head to the store and pick up potatoes, kernel corn, processed cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. If you like this recipe, take a look at these similar recipes: Sweet Potato Enchilada Stack, Sweet Potato Enchilada Stack, and Chicken Enchilada Potato Casserole.

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

Enchilada can be paired with Pinot Noir, Riesling, and Sparkling rosé. 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. One wine you could try is Buena Vista Chateau Buena Vista Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 39 dollars.

Buena Vista Chateau Buena Vista Pinot Noir

This rich Pinot Noir opens with red fruit aromas accented by currants and orange zest. Raspberry and cherry flavors continue through to the palate and are complemented by notes of dark chocolate and blackberry. Showcasing bright acidity and a medium-bodied weight, the finish is long and lingering.