Potato-Stuffed Enchiladas

These vegetarian Potato-Stuffed Enchiladas offer a comforting twist on a Mexican classic. The heart of the dish is a savory filling made from tender russet potatoes, sautéed with aromatic chili powder, cumin, and fresh tomatoes, then bound with a touch of egg and cheese for perfect texture. Wrapped in warm corn tortillas, they are nestled in a deeply flavorful homemade enchilada sauce made from sautéed onions, garlic, and spices. Topped with melted jack and feta cheese, these enchiladas bake until bubbling and golden. They are an ideal choice for a hearty weeknight dinner or a satisfying main course for gatherings, delivering robust flavors and a satisfying crunch without the meat.

Cooking Method: Baking, Smoking, Stewing, Stir Frying

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 895.3

Dietary: Vegetarian

Description

These vegetarian Potato-Stuffed Enchiladas offer a comforting twist on a Mexican classic. The heart of the dish is a savory filling made from tender russet potatoes, sautéed with aromatic chili powder, cumin, and fresh tomatoes, then bound with a touch of egg and cheese for perfect texture. Wrapped in warm corn tortillas, they are nestled in a deeply flavorful homemade enchilada sauce made from sautéed onions, garlic, and spices. Topped with melted jack and feta cheese, these enchiladas bake until bubbling and golden. They are an ideal choice for a hearty weeknight dinner or a satisfying main course for gatherings, delivering robust flavors and a satisfying crunch without the meat.

Ingredients

Olive oil
Russet potatoes, peeled, diced
Chili powder
Cumin seeds
Tomatoes, peeled, diced
Onions, thinly sliced
Tomato sauce
Egg
Pepper
Oil
In corn tortillas

Directions

1
Preheat the oven to 450 degrees Fahrenheit (230°C).
2
For the sauce: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chopped onions and garlic, sautéing for about 5 minutes until softened and fragrant.
3
Stir in cumin seeds, chili powder, dried oregano, and ground cinnamon. Cook for 1 minute until the spices are aromatic.
4
Pour in the canned enchilada sauce and tomato sauce. Simmer gently for 2 minutes, then stir in fresh lime juice. Season with salt and cayenne pepper to taste. Set aside.
5
For the filling: Heat 1 tablespoon of olive oil in a heavy non-stick skillet over high heat. Add the diced russet potatoes and cook, stirring often, until golden brown, about 8 minutes.
6
Reduce heat to low. Add chili powder and cumin seeds, cooking for 2 minutes. Add diced tomatoes, sliced green onions, and tomato sauce. Cover and cook until potatoes are tender, about 6 minutes.
7
Remove from heat. Stir in 1/3 cup of Jack cheese, the beaten egg, chopped cilantro, and minced jalapeño. Mix until the cheese begins to melt. Season with salt and cayenne.
8
Warm the corn tortillas: Brush a large skillet with oil and place over medium heat. Add one tortilla and cook until softened, about 30 seconds per side. Transfer to a work surface.
9
Spoon about 1/3 cup of the potato filling onto each tortilla. Roll up tightly and place seam-side down in a baking dish. Repeat with remaining tortillas and filling.
10
Pour the prepared enchilada sauce evenly over the rolled tortillas. Sprinkle with crumbled feta cheese and the remaining 1 1/3 cups of Jack cheese.
11
Cover the dish with foil and bake for 30 minutes, or until heated through and bubbling.
12
Serve hot, garnished with sour cream and minced green onions.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 895.3kcal

% Daily Value *
Total Fat 46.1g71%
Saturated Fat 7.8g39%
Cholesterol 46.6mg16%
Sodium 753.2mg32%
Total Carbohydrate 100.8g34%
Dietary Fiber 14.8g60%
Sugars 6.1g
Protein 19.1g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/potato-stuffed-enchiladas-2/