Enchiladas de Papa

Ingredients

• Cilantro (1/4 cup, chopped (for garnish))
• Shredded cheese (1 cup)
• Red enchilada sauce (2 cups)
• Corn tortillas (12)
• Vegetable oil (2 tablespoons)
• Salt (1/2 teaspoon)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Garlic (2 cloves, minced)
• Onion (1 medium, finely chopped)
• Potatoes (4 large, boiled and mashed)

Instructions

1. In a large bowl, combine the mashed potatoes, chopped onion, minced garlic, cumin, chili powder, and salt. Mix well.
2. Heat the vegetable oil in a skillet over medium heat. Add the potato mixture and cook for 5 minutes, stirring occasionally.
3. Warm the corn tortillas in a separate skillet or in the oven.
4. Spread a spoonful of enchilada sauce on the bottom of a baking dish.
5. Take a tortilla and spoon some of the potato mixture onto the center. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas and potato mixture.
6. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
7. Sprinkle the shredded cheese over the top.
8. Bake in a preheated oven at 375°F for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped cilantro before serving.