Potato Enchiladas

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Potato Enchiladas
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
total:
55 mins
active:
25 mins
Servings:
8
Potato Enchiladas

Ingredients

Directions

  • 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

Serving Size:
1 cup
Per Serving:
300 calories; protein 12.3g; carbohydrates 42.6g; dietary fiber 7.8g; sugars 6.2g; fat 10.1g; saturated fat 5.1g; cholesterol 26.6mg; vitamin a iu 1244.3IU; vitamin c 11.2mg; folate 24.6mcg; calcium 275mg; iron 2.6mg; magnesium 65.9mg; potassium 626.7mg; sodium 471.4mg.
Exchanges:

2 vegetable, 2 starch, 1 high-fat protein
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/26/2022
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