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Potato Green Chili Enchiladas

Savory Potato Green Chili Enchiladas That Warm Your Soul

Experience the comfort of Potato Green Chili Enchiladas, a quick and nutritious dinner option perfect for the whole family.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1.5 to 2 pounds Potatoes Use large potatoes for a fluffy texture; sweet potatoes can add a unique sweetness.
  • 2 tablespoons Olive Oil Ideal for sautéing; replace with avocado oil or a neutral oil if preferred.
  • 1 medium Onion Adds depth and sweetness; shallots work well as an alternative.
  • 3 cloves Garlic Enhances flavor; in a pinch, swap with 1 teaspoon of garlic powder.
  • 1 can Black Beans Provides hearty protein and texture; pinto beans are a great substitution.
  • 1 cup Corn Adds delightful sweetness and crunch; choose fresh, frozen, or canned for convenience.
  • 2 cups Green Chili Enchilada Sauce Delivers essential moisture and flavor; homemade green sauce can elevate the dish even further.
  • 8 pieces Corn Tortillas Essential for the authentic wrap; use flour tortillas for a non-gluten option.
For the Seasoning
  • 1 teaspoon Ground Cumin Infuses warmth and earthiness into the filling.
  • 1 teaspoon Smoked Paprika Contributes a smoky flavor; regular paprika can be used for a milder taste.
  • to taste Salt and Pepper Adjust to taste for the perfect seasoning.
For Garnish
  • 1/4 cup Fresh Cilantro An optional garnish that adds freshness at serving time.
  • 1 medium Avocado Consider for a creamy topping that brings extra richness to your enchiladas.

Equipment

  • large pot
  • skillet
  • Baking dish
  • aluminum foil
  • Potato Masher

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Wash, peel, and cube your potatoes. Place them in a pot, cover with salted water, and bring to a boil. Cook for about 10 to 15 minutes until fork-tender, then drain and mash until smooth.
  3. In a large skillet, heat Olive Oil and sauté diced onion for about 5 minutes until translucent, then add minced garlic and cook for an additional minute.
  4. Add the mashed potatoes to the skillet along with black beans, corn, ground cumin, smoked paprika, salt, and pepper. Stir for about 5 minutes to heat through.
  5. Spread a layer of green chili enchilada sauce in a baking dish. Take a tortilla, scoop filling, roll tightly, and place seam-side down. Repeat with remaining filling.
  6. Pour remaining green chili sauce over the rolled tortillas, cover with aluminum foil, and bake for 20 to 25 minutes.
  7. Remove foil for the last 5 minutes to allow the top to turn golden and slightly crispy.
  8. Allow to cool slightly, garnish with cilantro and avocado slices, and serve.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 600mgPotassium: 700mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

For a delicious meal, consider pairing these enchiladas with a refreshing salad or garlic herb potato soup.

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