READY IN 35 mins

Chili Potato Burritos

Read Reviews (134)

"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." — jenneumann

Directions

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.
Preheat oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven 15 minutes, or until cheese is bubbly.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

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 spice...so, 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!

—PIETOGO

See full review »

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.

—Lena

See full review »

191 Ratings

See other versions of this recipe!

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.

—PICKINICKI

See full review »

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.

—WOLF13

See full review »

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.

—Jennifer

See full review »

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.

—MADDIECAT

See full review »

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.

—Kristen

See full review »

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.

—Nzingha

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chili Cheese Potato Skins

Potato Tacos

Potato and Broccoli Casserole

Good Potatoes

Fancy Potatoes

Baja Stuffed Potatoes

Kat's Alfredo Potatoes

Beef Potato House Pie Casserole

Potato Curry

Delicious Potato Salad Bake

Nutrition

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.

Nutritional Information

Chili Potato Burritos

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 542
Calories from Fat: 183

% Daily Value *
Total Fat 20.3g 31 %
Saturated Fat 11g 55 %
Cholesterol 44mg 15 %
Sodium 700mg 28 %
** Potassium 1076mg 30 %
Total Carbohydrates 73.6g 24 %
Dietary Fiber 7.4g 30 %
Protein 17.9g 36 %
** Sugars 3g
Vitamin A 12 %
Vitamin C 76 %
Calcium 16 %
Iron 44 %
** Thiamin 54 %
** Niacin 54 %
** Vitamin B6 46 %
** Magnesium 25 %
** Folate 58 %

* 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.