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Chili Potato Burritos

Jen Neumann

"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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35 m servings 542 cals
Original recipe yields 4 servings


  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 73.6g
  • 24%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 700 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 149
  1. 217 Ratings

Most helpful positive review

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...

Most helpful critical review

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 f...

Most helpful
Most positive
Least positive

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...

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 ...

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 agai...

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 ...

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...

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....

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.

This looked ok, but I tex-mexed it up a bit, by using chunks of boiled potatoes, sauteed with some jalapenos and cumin for a bit. Using corn tortillas adds more flavor, too (and makes it more ...

Unlike many, I was not skeptical of these - I'll do about anything with a potato, and I don't need (or care to have) meat at every meal - it's easy enough to add protein like beans on the side. ...