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Enchiladas are undoubtedly a mainstay in my recipe repertoire. You can throw just about anything in them, cover ‘em in sauce, and they’re tasty as can be. These Green Chile and Potato Enchiladas came about on one of those nights where I was trying to get creative with what I had on hand… and then they turned out absolutely delicious! Love it when that happens. Everyone requested I make them again soon, so here I am documenting the recipe.
I used frozen potatoes in this recipe because that’s what I had on hand, but you’re welcome to cube up the potatoes yourself. A couple fresh poblano peppers are also diced up for more substance and flavor. As long as you use mild canned chiles and sauce these enchiladas won’t be too spicy. If you are a fan of heat, go for the medium or hot chiles and throw a diced jalapeno in the filling for some extra kick.
Scoop the filling into your tortillas, roll tightly, and place them in the baking dish seam side down. Pour a can of your favorite green enchilada sauce mixed with a block of cream cheese over the top and pop those babies in the oven for about 40 minutes, or until they are bubbling and starting to brown. Serve them up with cilantro, queso fresco, diced onion, and hot sauce!
Green Chile & Potato Enchiladas
Yield(s): Serves 8-10
20m prep time
35m cook time
you're making mealtime meaningful.
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 3 Poblano peppers, diced
- 2 (4 oz) canned Green chiles
- 2 teaspoon cumin
- 2 teaspoons chili powder
- 1 teaspoon oregano
- salt to taste
- 3 cups frozen cubed potatoes
- 4 cups Mexican cheese, divided
- 1 (19 oz) can green enchilada sauce
- 1 (8oz) package cream cheese, softened
- 1o medium-sized flour tortillas
- Garnish: sour cream, cilantro, white onion, queso fresco
Preparation
- Preheat oven to 375 and lightly grease a 9x13-inch baking dish.
- In a large pot, heat olive oil and saute onion over medium heat for 3-4 minutes. Add garlic, canned chiles, and poblanos, then season with cumin, chili powder, oregano, and salt.
- Cook for another 5-7 minutes until peppers are tender, then stir in potatoes cook for 2 more minutes, then stir in 2 cups cheese.
- Add softened cream cheese and enchiladas sauce to a large bowl and mix to combine.
- Scoop about ½ cup of sauce into the baking dish and spread to cover the bottom.
- Spoon filling into tortillas, roll tightly, and place in the baking dish seam side down.
- Pour remaining sauce over the top and sprinkle on the rest of the cheese.
- Bake for 35-40 minutes until cheese is starting to brown.
- Serve hot and garnish as desired.
Recipe adapted from Thymeandlove.com