Monday, May 11, 2009


~ Comment from Sadie,

mashed potatoes
green onion, chopped
frozen corn, thawed
enchilada sauce
cheddar, grated

Preheat oven to 350 degrees. Combine mashed potatoes, green onion, and corn; set aside. Pour enough enchilada sauce into baking dish to cover the bottom. Spoon potato mixture onto tortillas and roll up, placing seam side down into baking pan. When pan is full, pour enchilada sauce over all enchiladas. Sprinkle with cheese. Bake 30 minutes.

Notes: This recipe was created as a way to use leftover mashed potatoes, but I make potatoes just for this recipe. I leave the skins on and add sour cream to make the enchiladas creamier. You can use as much of each ingredient as you want, using the amount of potatoes that you have as a starting point. I serve this with sour cream, salsa, and cilantro as toppings and a pot of beans on the side.

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