Chili Potato Burritos Recipe -
Chili Potato Burritos Recipe
  • READY IN 35 mins

Chili Potato Burritos

Recipe by  

"You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
  4. Bake in the preheated oven 15 minutes, or until cheese is bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2004

I've read lots of the reviews under this recipe and have taken to heart a few things that really helped..first..this recipe for 4 servings needs an 8.5 x 11 pan to fit all the roll-ups into..and second...definitely needed more, what I have done to cut corners a bit is added 3/4 pkg of taco seasoning (I bet chili seasoning would work great too) and still added the garlic. I also added a small amount of corn, but next time will double it (I suggest about 1 cup). I also added lots more enchilada sauce--actually the whole jar! My husband's comment was, "You can definitely make this one again!" My daughter's comment was "Just a little too spicy"...but then again, she did eat it right up! :) To go with this recipe, I made the 'Salad de Colores' found on this website--and the two go marvelously together!

Most Helpful Critical Review
Aug 16, 2007

This was good, but it was a little dry. Next time I'll definitely add some more sauce as well as green chiles or jalapenos for some spice. Onions would be good and I like others' suggestions for corn and black beans.

Dec 31, 2002

I made some changes to the recipe and it turned out excellent. I added 1 can of whole kernal corn, 1 can of creole style black beans, and about 5 spoonfuls of diced Jalepenos. I had to use an 8x11.5 inch backing dish and also added a little bit more cheese and enchilada sauce. Very, very good. Would rate 5 stars with the changes.

Feb 23, 2006

I read the reviews so I added black beans and corn. I'm glad I did, because these were so good! I used small whole wheat tortillas and a big can of enchilada sauce. Yummy! I will make these again.

Nov 30, 2006

This is a good basic recipe that I have never even heard of before. It is a little carb-heavy, so I would definitely recommend adding other things to the potatoes. I added fresh spinach sauteed with garlic, and a can of black beans. I also, like another reviewer, made the "red enchilada sauce" from this website. It was all really good, but it makes a LOT of food! I took the extra leftovers to work the next day, and people were asking for the recipe! I think it would be especially good to use with leftover mashed potatoes, otherwise it is a little bit time consuming.

May 09, 2005

I made this recipe for Cinco de Mayo and LOVED it. I made minor modifications that I gathered from the reviews. I added both black beans and corn and also added taco seasoning. I used a blend of fat free and reduced fat cheeses but I used way more than just one cup. I bought hot enchilada sauce by mistake but it turned out to be a happy accident. Great recipe.

Apr 18, 2007

These turned out very tasty. My husband was skeptical but he loved them. I thought they were just a touch too dry but it was nothing that cannot be adjusted.

Apr 30, 2006

This is a great recipe. I added one can of black beans, one can of mexi-corn and seasoned with half pack of taco seasoning mix. I still added the called for spices and it was not too much spice. I also added a little more cheese and definitely extra enchilada sauce.


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  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 73.6 g
  • 24%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 7.4 g
  • 30%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 700 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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