Potato Enchilada

Potato Enchilada

13
TERESAGIRL29 0

"This dish is a favorite of my family's. It sounds awful and even looks that way, but it is very tasty as well as having a bit of your veggies. My kids don't know that it's better for them than a cheeseburger!"
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 358 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 53g
  • 17%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 728 mg
  • 29%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
  2. Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
  3. Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.

Reviews

13
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I have made this dish quite a few times now, and everyone loves it. I have found that a dollup of sour cream helps for those who need to take the edge of the spicy-ness of the sauce.

Most helpful critical review

This was okay, but a little too bland for me. I think kids would like it though, not too many strong flavors. I did not have any processed cheese, so used shredded cheese instead. If I make t...

I have made this dish quite a few times now, and everyone loves it. I have found that a dollup of sour cream helps for those who need to take the edge of the spicy-ness of the sauce.

Absolutely love this! My husband and I are vegetarians, so we're always looking for new, delicious recipes. I've made this a couple times, and hubby keeps asking for it! Thank you!!! :)

You are right-it looks disgusting, but the important thing is that it tastes great! My 6-year-old, my hubby, and I all liked this very much. My 3-year-old wouldn't touch it, but that's nothing n...

Took us a lot longer to make. Shredding the potatoes is a pain. If I had to do it again I would use frozen hashbrowns. Looks gross like everyone says, but it was delicious. I would make it a...

It tastes really good. Since reviewers noted some "bland" flavor, I added about 3-4 drops of tobasco hot sauce to the tomato and since other said it looks... blah (?), before eating it, I took o...

Canned peas? Blechhh. I used black beans instead. Much better

This was okay, but a little too bland for me. I think kids would like it though, not too many strong flavors. I did not have any processed cheese, so used shredded cheese instead. If I make t...

Well, it certainly does look icky, but, it tasted good. I admit I was a skeptic. I added left over chicken that I had bar-b -qued the night before (1 cup) and loved it and will make it again. ...

It was great. My husband and I really enjoyed this dish. I used shredded sharp cheddar cheese instead of the process stuff. I also used Muir Glen Organic Fire Roasted Diced Tomatoes with Green C...