Chili Potato Burritos

Chili Potato Burritos

146
Jen Neumann 3

"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

35 m servings 542 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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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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Directions

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  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.

Reviews

146
  1. 213 Ratings

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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...

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...

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 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....

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. ...

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...