Frozen potatoes, often labeled diced hash brown potatoes, make these healthy enchiladas come together quickly. Feel free to sub in sweet potatoes for an added boost of vitamin A, if desired.

Breana Killeen
Source: EatingWell Magazine, November/December 2018

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Combine tomatillos, 1 cup onion, cilantro, garlic, chile, lime juice and cumin in a blender; puree on high until smooth, about 1 minute.

  • Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1 cup potatoes, 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, potatoes and onion. Spread the remaining sauce on top.

  • Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.

Tips

To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition Facts

300 calories; protein 12.3g 25% DV; carbohydrates 42.6g 14% DV; dietary fiber 7.8g 31% DV; sugars 6.2g; fat 10.1g 16% DV; saturated fat 5.1g 26% DV; cholesterol 26.6mg 9% DV; vitamin a iu 1244.3IU 25% DV; vitamin c 11.2mg 19% DV; folate 24.6mcg 6% DV; calcium 275mg 28% DV; iron 2.6mg 15% DV; magnesium 65.9mg 24% DV; potassium 626.7mg 18% DV; sodium 471.4mg 19% DV.