Potato Enchiladas

Potato Enchiladas

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From: EatingWell Magazine, November/December 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 (11 ounce) cans whole tomatillos, drained
  • 2 cups diced white onion, divided
  • ¾ cup packed fresh cilantro
  • 2 small cloves garlic
  • 1 serrano or jalapeño chile, chopped and seeded if desired
  • 2 tablespoons lime juice
  • 1½ teaspoons ground cumin
  • 16 (5 to 6 inch) corn tortillas
  • 4 cups frozen diced potatoes
  • 2 cups shredded Mexican blend cheese, divided

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Combine tomatillos, 1 cup onion, cilantro, garlic, chile, lime juice and cumin in a blender; puree on high until smooth, about 1 minute.
  3. Spread ½ cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1 cup potatoes, ½ cup cheese and ¼ cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, potatoes and onion. Spread the remaining sauce on top.
  4. 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 ½ cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.
  • To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 300 calories; 10 g fat(5 g sat); 8 g fiber; 43 g carbohydrates; 12 g protein; 25 mcg folate; 27 mg cholesterol; 6 g sugars; 0 g added sugars; 1,244 IU vitamin A; 11 mg vitamin C; 275 mg calcium; 3 mg iron; 471 mg sodium; 627 mg potassium
  • Nutrition Bonus: Calcium (28% daily value), Vitamin A (25% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 vegetable, 2 starch, 1 high-fat protein

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