Potato-Stuffed Enchiladas

These Potato-Stuffed Enchiladas offer a comforting twist on a Mexican classic, swapping traditional meat fillings for tender, golden potatoes seasoned with cumin, chili powder, and fresh cilantro. The filling is bound with egg and melted Jack cheese, creating a cohesive and savory center that holds up well within soft corn tortillas. They are smothered in a vibrant, homemade enchilada sauce infused with garlic, onions, and a hint of cinnamon, then baked until bubbly and topped with tangy feta. This dish is perfect for a cozy weeknight dinner, a potluck contribution, or a satisfying vegetarian main course.

Cooking Method: Baking, Smoking, Stewing, Stir Frying

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 875.9

Dietary: Vegetarian

Description

These Potato-Stuffed Enchiladas offer a comforting twist on a Mexican classic, swapping traditional meat fillings for tender, golden potatoes seasoned with cumin, chili powder, and fresh cilantro. The filling is bound with egg and melted Jack cheese, creating a cohesive and savory center that holds up well within soft corn tortillas. They are smothered in a vibrant, homemade enchilada sauce infused with garlic, onions, and a hint of cinnamon, then baked until bubbly and topped with tangy feta. This dish is perfect for a cozy weeknight dinner, a potluck contribution, or a satisfying vegetarian main course.

Directions

1
Preheat your oven to 450 degrees Fahrenheit (232°C).
2
Peel and dice the russet potatoes.
3
Heat the olive oil in a large non-stick skillet over medium-high heat.
4
Add the diced potatoes and cook, stirring often, until they are golden brown and tender, about 8-10 minutes.
5
Reduce heat to low and stir in the chili powder and cumin seeds. Cook for 2 minutes until fragrant.
6
Add the diced tomatoes, thinly sliced green onions, and tomato sauce to the skillet.
7
Cover the skillet and simmer until the potatoes are fully tender, about 6 minutes.
8
Remove from heat and stir in the crumbled Jack cheese, beaten egg, chopped fresh cilantro, and minced jalapeno.
9
Season the filling with salt and cayenne pepper to taste. Let cool slightly.
10
Prepare the enchilada sauce by heating the remaining olive oil in a clean skillet over medium heat.
11
Add the chopped onions and garlic; sauté for 5 minutes until softened.
12
Stir in the remaining cumin seeds, chili powder, dried oregano, and ground cinnamon. Sauté for 1 minute.
13
Pour in the canned enchilada sauce and simmer for 2 minutes. Stir in the fresh lime juice.
14
Warm the corn tortillas individually in a lightly oiled skillet for 30 seconds per side to make them pliable.
15
Place a tortilla on a work surface, top with about 1/3 cup of the potato filling, and roll it up tightly.
16
Place the rolled enchilada seam-side down in a baking dish. Repeat with remaining tortillas and filling.
17
Pour the prepared enchilada sauce evenly over the rolled enchiladas.
18
Sprinkle with the crumbled feta cheese and the remaining Jack cheese.
19
Cover the dish with foil and bake for 30 minutes, or until heated through and bubbling.
20
Serve hot, garnished with sour cream and fresh green onions.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 875.9kcal

% Daily Value *
Total Fat 44.8g69%
Saturated Fat 7.4g37%
Cholesterol 0.0mg0%
Sodium 737.7mg31%
Total Carbohydrate 100.7g34%
Dietary Fiber 14.8g60%
Sugars 6.0g
Protein 17.5g35%

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

Keywords: potato enchiladas, vegetarian mexican, corn tortillas, cumin, chili powder, feta cheese, jack cheese, enchilada sauce, comfort food, weeknight dinner, spiced potatoes, tomato sauce, garlic, onions, vegetarian main, easy dinner, family meal, oven baked, herbs, cilantro

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