Potato Enchiladas

I need to leave my camera in the kitchen because I keep forgetting to take pictures of new recipes. But you’ve seen enchiladas before, no doubt, so just use your imagination.

I wish I knew where I got this so I could give proper credit but I used to save recipes I ran across without any thought about someday needing to attribute them. I made this Friday night for the first time. It was pretty good but I must say it was a fair amount of work relative to the results. I might make it again, especially if I had all the ingredients on hand and needed to use up the perishable ones, but I might add some corn to the filling. Black beans might be good, too. I would definitely put sliced black olives on top if I had them. Note: The enchilada sauce recipe makes a LOT! I put a large jar of it in the freezer. If you just want enough for one pan of enchiladas, I would probably just make about a third of a recipe.

This is the recipe as I received it, with my changes in parenthesis.

POTATO ENCHILADAS

4 medium-large firm potatoes, peeled and diced

1 onion, chopped

1-2 cloves fresh garlic, minced

1/2 to 3/4 cup vegetable broth

2 jalapenos, seeded and minced (didn’t have jalapenos so substituted small red and yellow peppers)

1 teaspoon chili powder

freshly ground pepper

1 cup fresh spinach, thinly sliced

½ cup grated soy cheddar cheese (used sharp cheddar)

8 fat free flour tortillas (regular flour tortillas)

2 ½ cups enchilada sauce

Preheat oven to 350 degrees.

Cook potatoes in water to cover until almost tender, about 5 to 7 minutes. Drain and set aside.

Place the onions and garlic in about ¼ cup of the broth in a large non-stick frying pan. Cook, stirring frequently until onion softens slightly. Add jalapenos and another ¼ cup of the broth. Cook for an additional minute. Add potatoes, mix well and continue to cook and stir. Add the remaining broth, the chili powder and several twists of freshly ground pepper. Cook and stir for another minute. Add the spinach and soy cheese. Mix well. Remove from heat and set aside.

Place ½ cup of the enchilada sauce in the bottom of a lightly oiled baking dish. (To lightly oil a baking dish, place a small amount of oil on a paper towel and rub over the bottom of your baking dish.)

Take 1 tortilla at a time and spread a line of about ¼ cup of potato mixture down the center of each tortilla. Roll up and place seam side down in the baking dish. Repeat until all filling is used. Pour remaining sauce over the tortillas. Cover and bake for 30 minutes.

Serve with extra enchilada sauce on the side or with some fresh salsa.

Hints: Any type of fresh, firm potatoes may be used in this recipe. Try red potatoes, Yukon Gold, Yellow Finn, white or purple potatoes. Bottled minced garlic may be used instead of fresh garlic. If you do not have fresh jalapeno peppers, use 2 tablespoons of canned, chopped green chilies instead. Add some fresh or frozen (thawed) corn kernels to the potato mixture along with the spinach for variety, if desired.

Sauce:

3- 8 ounce cans tomato sauce (I used one large can San Marzano crushed tomatoes that I pureed in the blender first.)

4½ cups water

6 tablespoons cornstarch

3 ½ to 4 ½ tablespoons chili powder

1 ½ teaspoons onion powder

¾ teaspoon garlic powder