Three Pan Potato Enchiladas Recipe -
Three Pan Potato Enchiladas Recipe

Three Pan Potato Enchiladas

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"The recipe is a simple blend of ingredients, plus a potato addition to the usual enchilada fare, to make scrumptious enchiladas. It only requires three pans! Uno, dos, tres, enchiladas!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. In a large skillet, prepare rice and beans according to package directions.
  2. Meanwhile, in another large skillet, saute chicken until cooked through (meat is no longer pink), about 15 to 20 minutes over medium heat. Drain saute oil/grease from skillet. Add the potatoes and cook until just tender. Add seasoning according to package directions. Cook all together, stirring often, until potatoes are done.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Take a tortilla. Place some of the chicken/potato mixture and some of the beans and rice (about 1/2 to 3/4 cup total filling) onto the tortilla, add a little cheese to taste, and roll up. Place rolled tortilla in a lightly greased 9x13 inch baking dish. Repeat with other tortillas until dish is full. Top with the rest of the cheese and bake in the preheated oven 15 to 20 minutes or until cheese is melted and bubbly.
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Reviews More Reviews

Most Helpful Positive Review
Apr 10, 2005

I like having some sauce on my enchies, so I took a can of cream of mushroom soup and mixed it with some of the cheese and 1/2 envelope of taco seasoning. After I cooked the chicken/potatoes separate from the Zatarains, I dumped it all together to make the whole thing go faster in assembling.

Most Helpful Critical Review
Aug 21, 2010

Hmm, a good idea and I fought with myself between a 3 and 4 rating. I like beans & rice, so thought this was a good idea. (And I only made half the recipe so had some rice stuff left over for later.) I thought it needed more chicken, though it was already a little on the dry side. I dunno - I'd have to work with it. (I just have to wonder what is the big deal about it "only" taking 3 pans??)


10 Ratings

Jun 23, 2003

sourcream works god as a dip or salsa

Dec 30, 2010

This is an american version of a "flamingo". All a flamingo is a flour tortilla filled and rolled with shredded beef amd potatos. Then put the flamingos in oven just like enchiladas with out sauce just to toast the tortilla (make it crispy) take it out of oven then serve with a salsa/pico de gallo and sour cream....if you like cheese then add that too!

Jan 11, 2010

I made this recipe tonight. I liked the potatoes and chicken mixture, but thought the red beans and rice was not a good addition. I would use a different type of rice, perhaps spanish style. Also, enchiladas need sauce, they were too dry.

Apr 10, 2008

This was very tasty. I tried to follow the recipe to a T, but the potatoes weren't cooking and the chicken was buring, so that was annoying. I didn't really feel like the potatoes added anything special, so next time I make I will add some more beans. I also put enchilada sauce on the enchiladas before baking, because what is an enchilada without the sauce? Yum yum yum!

Jun 24, 2009

Both me and my husband liked this recipe. You think it will be too many different flavors but the work nicely with each other. I did ground turkey for him and veggie crumbles for me and assembled separately. I also used the tip about the cream of mushroom sauce from one poster which was good too. For sure we will be making this again.


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  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 60 g
  • 19%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 25.2 g
  • 50%
  • Sodium
  • 985 mg
  • 39%

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

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