Mashed Potato Enchiladas – Connoisseurus Veg Connoisseurus Veg Delicious Vegan Recipes, Vegetarian Recipes, Vegan Food Blog

These cozy potato enchiladas are essentially the most scrumptious manner to make use of leftover mashed potatoes! Tremendous comforting, slightly spicy, and straightforward to make.

I’m a giant fan of Thanksgiving leftovers recipes. I like combining all my facet dishes into one large dish, like I did with these Thanksgiving sandwiches, however I’m additionally a giant fan of the one dish recipe. And mashed potatoes are my favourite factor to do this with!

A pair years in the past I shared my mashed potato pancakes, and now I’m right here with potato enchiladas.

What I like about these enchiladas is that you simply’d by no means guess they had been constructed from Thanksgiving leftovers. The spicy Mexican flavors are completely totally different from the straightforward savory flavors all of us affiliate with Thanksgiving.

What You’ll Want

• Oil. I exploit olive, however any high-heat oil will do.
• Onion.
• Garlic.
• Leftover mashed potatoes. Nearly any sort of mashed potatoes will work, so long as they don’t embrace seasonings that conflict with Mexican flavors.
• Spices. We’re utilizing spherical cumin and oregano.
• Enchilada sauce. You should use store-bought purple enchilada sauce, or home made enchilada sauce.
• Canned inexperienced chiles.
• Scorching sauce. Optionally available, however nice for some further kick.
• Salt & pepper.
• Corn tortillas.

Tips on how to Make Mashed Potato Enchiladas

The next is an in depth picture tutorial on tips on how to make this dish. Scroll down in case you desire to skip proper to the recipe.

Begin by doing all of your prep work: Collect your elements and gear, and preheat the oven.

• Now warmth up some oil in a big skillet. As soon as the oil is scorching, add diced onion.
• Prepare dinner the onion for about 5 minutes, stirring it often, till it turns into delicate and considerably translucent. Add minced garlic and cook dinner it for a couple of minute.

• Now add your leftover mashed potatoes, together with a little bit of enchilada sauce, your spices, inexperienced chilies, and scorching sauce (in case you’re utilizing it).
• Deliver the potatoes to a simmer and decrease the warmth. Prepare dinner them for five minutes, stirring often. Make sure you scrape the underside of the skillet with a spoon to forestall burning!

• Ladle some enchilada sauce into the underside of a baking dish. Spoon a little bit of the potato combination right into a corn tortilla, then roll it up! Organize your rolled enchiladas within the dish, and pour the remainder of the sauce on prime.

• Bake your enchiladas till they darken a bit and the sauce turns into bubbly.

Mashed Potato Enchilada Suggestions & FAQ

• Are these enchiladas gluten-free? They’re in case you use gluten-free enchilada sauce!
• Leftovers & storage: The shelf-life of those enchiladas actually is determined by how outdated your mashed potatoes are. I wouldn’t advocate holding your potatoes within the fridge for a complete of greater than Three days whole (together with the time after they’ve been included into these enchiladas). You can additionally freeze them for as much as Three months. Seal them up tightly in a meals storage container both manner!
• Be happy so as to add some vegan cheese to those enchiladas. Go for a shredded selection and both add a pinch to every particular person enchilada, or sprinkle it on prime of all of them.
• Are these enchiladas spicy? They’ve slightly kick! For milder enchiladas, skip the new sauce and substitute a gentle salsa verde for the inexperienced chilies.

Like this recipe? In that case, you should definitely observe me on Fb, Pinterest or Instagram, or subscribe to my publication. And please cease again and go away me a overview and ranking under in case you make it!

Mashed Potato Enchiladas

These cozy potato enchiladas are essentially the most scrumptious manner to make use of leftover mashed potatoes! Tremendous comforting, slightly spicy, and straightforward to make.

Substances

• 1
  tablespoon
  olive oil
• 1
  medium onion,
  diced
• 3
  garlic cloves,
  minced
• 2
  cups
  leftover mashed potatoes
• 2 half of
  cups
  enchilada sauce*,
  divided
• 1
  (Four ounce or 113 gram) can
  inexperienced chilies
• 2
  teaspoons
  floor cumin
• 1
  teaspoon
  dried oregano
• 1
  tablespoon
  scorching sauce
  (I used Cholula)
• Salt and pepper,
  to style
• 12 to 14
  corn tortillas

Directions

1. Coat the underside of a giant skillet with the oil and place it over medium warmth.

2. Give the oil a minute to warmth up, then add the onion.

3. Prepare dinner the onion for about 5 minutes, stirring steadily, till it turns into delicate and translucent.

4. Add the garlic and cook dinner it with the onion for about 1 minute, till very aromatic.

5. Stir within the potatoes, 1/Four cup of enchilada sauce, the inexperienced chilies, cumin, oregano, and scorching sauce.

6. Deliver the combination to a simmer and cook dinner it for about 5 minutes, stirring often and scraping the underside of the skillet with a spoon to forestall burning.

7. Take away the skillet from warmth and season the combination with salt and pepper to style.

8. Preheat the oven to 400°F.

9. Ladle about half of cup of enchilada sauce into the underside of a 9 x 13 inch baking dish.

10. Spoon about Three tablespoons of the potato combination right into a corn tortilla, roll it up tightly, and place it within the dish. Repeat the method till the entire filling and tortillas are used.

11. Pour the remaining sauce evenly over the enchiladas.

12. Place the dish into the oven and bake the enchiladas till they darken a bit and the sauce across the edges turns into bubbly.

13. Take away the dish from the oven and let it sit for about 5 minutes earlier than serving.

14. Divide onto plates and prime with toppings of alternative. Serve.

Recipe Notes

*Should you’re utilizing canned enchilada sauce, you’ll want two (10 ounce) cans.

Diet Info

Mashed Potato Enchiladas

Quantity Per Serving (Three enchiladas (1/Four of recipe))

Energy 338
Energy from Fats 77

% Each day Worth*

Fats 8.5g13%

Saturated Fats 1.5g8%

Sodium 478mg20%

Potassium 651mg19%

Carbohydrates 60.8g20%

Fiber 7.4g30%

Sugar 4.4g5%

Protein 8.1g16%

Calcium 112mg11%

Iron 3mg17%

* % Each day Values are primarily based on a 2000 calorie food plan.

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