Teresa's Recipes
Enchiladas de Papa
Enchiladas de Papa are a delightful Mexican comfort food that combines soft tortillas filled with seasoned mashed potatoes, topped with a rich and tangy red enchilada sauce, and smothered in melted cheese. This dish is a favorite among families, not only for its satisfying flavors but also for its versatility and ease of preparation. Traditionally served during festive occasions, these enchiladas are sure to warm your heart and bring a taste of Mexico to your table.
Ingredients
- 4 medium, peeled and cubed Potatoes
- 1 small, chopped Onion
- 2 cloves, minced Garlic
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1/2 teaspoon Salt
- 2 tablespoons Vegetable oil
- 8-10 Corn tortillas
- 2 cups Red enchilada sauce
- 1 1/2 cups (cheddar or Mexican blend) Shredded cheese
- 1/4 cup, chopped (for garnish) Cilantro
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 20g
- Carbs: 45g
- Protein: 12g
- Sodium: 600mg
- Sugar: 2g
Instructions
- 1. Begin by boiling the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash them in a large bowl.
- 2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, chili powder, and salt, cooking for an additional minute until fragrant.
- 3. Combine the sautéed onion and garlic mixture into the mashed potatoes and mix well to combine all flavors.
- 4. Warm the corn tortillas in a separate skillet or in the oven until pliable, about 30 seconds on each side.
- 5. Spread a spoonful of red enchilada sauce on the bottom of a baking dish to prevent sticking.
- 6. Take a tortilla and spoon 2-3 tablespoons of the potato mixture onto the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and potato mixture.
- 7. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered.
- 8. Sprinkle the shredded cheese evenly over the top of the enchiladas.
- 9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
- 10. Remove from the oven and garnish with chopped cilantro before serving.
Tips
- For a spicy kick, add diced jalapeños or a dash of hot sauce to the potato filling.
- You can use homemade enchilada sauce for a fresher taste, or store-bought for convenience.
- These enchiladas can be made ahead of time and refrigerated before baking. Simply increase the baking time if cooking from cold.