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Potato Green Chili Enchiladas

Delicious Potato Green Chili Enchiladas for Cozy Nights

Enjoy these Potato Green Chili Enchiladas, a perfect cozy dinner option that everyone will love.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 pounds Potatoes Can substitute with sweet potatoes
  • 2 tablespoons Olive oil Can use vegetable or avocado oil
  • 1 small Onion Diced, yellow or white onion recommended
  • 3 cloves Garlic Minced, fresh garlic preferred
  • 1 15 oz can Black beans Rinsed and drained, can substitute with chickpeas or pinto beans
  • 1 cup Corn Fresh, frozen, or canned corn, can substitute with peas
  • 10 oz can Green chili enchilada sauce Can use homemade sauce if unavailable
  • 8 pieces Corn tortillas Flour tortillas can be used for gluten-free options
  • 1 teaspoon Ground cumin Non-negotiable for flavor
  • 1 teaspoon Smoked paprika Non-negotiable for flavor
  • to taste Salt
  • to taste Pepper
For the Garnish
  • Fresh cilantro Optional, adds freshness
  • Avocado Optional, provides creaminess

Equipment

  • large pot
  • Large skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Wash, peel, and cube about 1.5 to 2 pounds of potatoes. Boil in water for 10-15 minutes until tender, then mash.
  3. In a skillet, heat 2 tablespoons of olive oil, sauté 1 diced onion for 5 minutes, then add 3 minced garlic cloves for 1 additional minute.
  4. Add black beans, corn, mashed potatoes, ground cumin, smoked paprika, salt, and pepper to the skillet, stirring and heating for 5 minutes.
  5. Spread a layer of green chili sauce in the baking dish, then fill tortillas with the mixture and place seam-side down.
  6. Pour remaining sauce over the rolled enchiladas and cover with foil.
  7. Bake for 20-25 minutes in the oven, uncovering for the last 5 minutes if desired.
  8. Let cool for 5 minutes, then garnish with cilantro and avocado before serving.

Nutrition

Serving: 1enchiladaCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 500mgPotassium: 400mgFiber: 7gSugar: 2gVitamin A: 250IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

These enchiladas can also be made in advance for busy nights. Customize with your favorite veggies for a personal touch.

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