Enchiladas de Papa

Ingredients

Potatoes

4 medium, peeled and cubed

Onion

1 small, chopped

Garlic

2 cloves, minced

Cumin

1 teaspoon

Chili powder

1 teaspoon

Salt

1/2 teaspoon

Vegetable oil

2 tablespoons

Corn tortillas

8-10

Red enchilada sauce

2 cups

Shredded cheese

1 1/2 cups (cheddar or mexican blend)

Cilantro

1/4 cup, chopped (for garnish)

Instructions

1. 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. 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. 3. Combine the sautéed onion and garlic mixture into the mashed potatoes and mix well to combine all flavors.
4. 4. Warm the corn tortillas in a separate skillet or in the oven until pliable, about 30 seconds on each side.
5. 5. Spread a spoonful of red enchilada sauce on the bottom of a baking dish to prevent sticking.
6. 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. 7. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered.
8. 8. Sprinkle the shredded cheese evenly over the top of the enchiladas.
9. 9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
10. 10. Remove from the oven and garnish with chopped cilantro before serving.