Crispy Potato Enchiladas April 1, 2011Posted by Angela @ Making Food for Friends in dinner, good for a group, vegetarian.
Tags: cooking, enchiladas, recipe
Confession: I have made enchiladas TWICE this week. On Tuesday, I made a Thai/Mexican fusion version with peanut sauce, red pepper, spinach, and tempeh, and on Thursday, I made a version inspired by Taco Bell. (The peanut enchilada recipe will be up soon; I forgot to take a picture and want to re-make it before I post it here.)
My absolute favorite menu item at Taco Bell is the crispy potato soft taco. I don’t eat them often, but when I do, I like to get two and slather them with the Taco Bell green sauce packets.
With the Taco Bell soft taco in mind, I created a homemade enchilada version for dinner and it was out of this world! I made a filling of spiced pan-fried potatoes, chopped spinach, plenty of green onion, tangy green sauce, and shredded cheddar cheese, put it in soft tortillas, and baked it in the oven until the cheese on top was melted and starting to brown. They were delicious!
Crispy Potato Enchiladas
2 or 3 medium-to-large potatoes, diced
1.5 tbsp Mexican spices (I used a mixture of Penzey’s southwestern seasoning and some smokey seasoning salt; you could also use some pre-made taco seasoning, or any kind of cumin/chipotle/cayenne mix)
2 cups (or 3 large handfuls) spinach, chopped
4 green onions, chopped
6 8-inch tortillas
10 oz green enchilada sauce
1 cup shredded cheese (or more, if you like a lot of cheese!)
Pre-heat the oven to 375 degrees Farenheit.
Start by washing and dicing the potatoes. I like to steam my potatoes before I put them in a saute pan to crisp them up, but if you have extra time, you could put them straight in a pan and cook them until soft but crispy. If you want to go the steam-then-saute route, steam them either in one of those microwave steam bags, or in a steamer basket on the stove. I usually steam them in the microwave for 5 minutes, then transfer to a pan with a little olive oil and saute them until they get browned and crispy on the outside. Once you have the potatoes cooking in the pan and they are starting to brown, add the spices and continue to cook over low heat until they are crispy enough for your liking.
With the pan over low heat, add the chopped spinach and green onion to the potatoes. Stir well, so the spinach and onions will begin to wilt. Remove from heat.
Prepare your pan by pouring a thin layer of sauce on the bottom of the pan and spreading it around so it just coats the whole pan. Build your enchiladas one by one: on each tortilla, spread a little green sauce, top with the potato mixture, sprinkle a little cheese, and roll it up!
Place each rolled-up enchilada seam-side down in the prepared pan. When all of your enchiladas are in the pan, drizzle the rest of the green sauce on top of them, top that with the rest of the shredded cheese, and bake in the oven for 15-20 minutes, or until the cheese on top is melted and starting to brown.
Remove from oven and let the pan sit a minute or two before attempting to remove the enchiladas. We topped them with sour cream, hot sauce, and a little cilantro before eating. Yum!