MOPS Cook: Potato Enchiladas

Looking for a unique Meatless Monday meal?Check out this recipe submitted by Sarah L.

Potato Enchiladas

Potato Enchiladas?  They sound a bit weird don't they?  They are actually DELICIOUS!  In Omaha, where I grew up, there are quite a few Mexican restaurants that have potato enchiladas on their menu.  My favorite (and possibly the first place to serve them) is Nettie's in Bellevue, NE.  It is owned by my husband's cousin and her family.

Just about all their food is delicious and boy is their chili spicy but if you are going to eat at Nettie's you have to try one of their potato enchiladas.  After tasting these babies you won't think they are weird anymore! 

Now, I live 3 hours away from Nettie's so I am not eating there all the time.  Sometimes when you are craving something this specific you just cannot wait until you get the time to drive 3 hours and eat it.  So, I have created a recipe that is close enough to satisfy my cravings and I hope you will try it some time.

Potato Enchiladas

2 Tbsp vegetable oil

1 large onion, chopped

1 clove garlic, minced

16 oz frozen potatoes (the diced kind not shredded)

Taco seasoning

4 oz cream cheese, cubed

4 oz Velveeta, cubed

1 cup frozen peas (optional)

1 15 oz can enchilada sauce

Flour tortillas (about 8)

Shredded Colby-Jack cheese

Toppings: sour cream, salsa, green onion, black olives, whatever you like..

Preheat oven to 350 degrees and grease a 9x13 inch pan.

Heat oil in a skillet and saute the onion and garlic in oil until mostly done.  Add the potatoes and cook according to the package directions.  I like to get them pretty brown.  Add the peas and taco seasoning.  Heat until they are peas are cooked. Add the cut up Velveeta and cream cheese and mix until mostly blended.  It is OK if some of the potatoes get a little mashed up.  Remove from heat.

Pour a little bit of enchilada sauce on the bottom of the pan, just to cover.  Take some of your potato mixture and fill your tortilla, top with Colby-Jack cheese, roll up and place seam side down in a 9x13 inch pan.  Continue to fill the tortillas until your mixture is gone.  Pour the rest of the enchilada sauce on top.

Cover with foil and bake for 30 minutes or so.  Remove foil, add more Colby-Jack cheese and put back in oven until the cheese is melted.

Let stand for 5-10 minutes.  Serve and enjoy something super yummy and unique!

Seriously - just try it!

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