Hearty Green Chile and Potato Enchiladas for Cozy Nights

Indulge in these Green Chile and Potato Enchiladas, the perfect vegetarian dish for cozy nights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Filling

1 large russet potato microwave until fork-tender
20 oz green enchilada sauce homemade or store-bought
1 small can diced green chiles adjust based on heat preference
1 can refried beans any type of beans can be substituted
8 pieces corn tortillas or flour tortillas for a softer texture

Topping and Serving

1 cup shredded cheese mix of Monterey Jack and Pepper Jack
to taste fresh cilantro sprinkle on top before serving
to serve sour cream or Greek yogurt for dipping

Equipment

microwave
Medium skillet
9x13-inch baking dish
aluminum foil

Method

Preparation

Wash the large russet potato thoroughly. Microwave it for about 5-7 minutes until it's fork-tender; allow it to cool, then peel and dice.
In a medium skillet, combine the diced potato, refried beans, and canned diced green chiles over medium heat. Stir gently for about 5 minutes.
Take a corn tortilla, spoon in a portion of the filling, fold tightly, and place seam-side down in a greased baking dish.
Pour the remaining green enchilada sauce over the enchiladas, sprinkle with shredded cheese, cover with foil, and bake at 425°F for 25-40 minutes.
Remove from the oven, cool slightly, top with cilantro, and serve with sour cream or Greek yogurt.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

For best results, warm tortillas before filling to prevent cracking and microwave potatoes until fork-tender.

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