Potato Enchiladas

My kids love these.

Potato Enchiladas

Ingredients

2 potatoes, cubed & sautéed (I bake them in the oven)

1 medium onion, chopped

1 garlic clove, minced

1 jalapeno or Anaheim pepper, finely chopped (leave seeds out if you don’t want the heat)

1 carrot finely chopped 

2-3 cans of Green enchilada sauce 

2 cups Grated cheese (we prefer jack or colby/jack)

12 or more tortillas, corn or flour (flour is easier to roll without cracking)  

Salt & Pepper, to taste

Instructions

First, preheat the oven to 350 degrees.  Secondly, pour one can of enchilada sauce into a 9x13 pan and set it aside.  

Thirdly, cook the onions, carrots, garlic & peppers until softened. Next, add in the cooked potatoes and mix together. Then season the vegetable filling with salt & pepper to taste. After you have the filling seasoned the way you like it, heat up the tortillas either in the microwave, or on the stovetop.  Next, spoon the filling into tortillas one at a time, about ¼ cup per tortilla. Afterwards, wrap the tortilla up and place in cooking pan. Repeat until you are out of filling or tortillas. Then top the enchiladas with the rest of the sauce and sprinkle the cheese on top of the enchiladas. Finally, put the enchiladas in a preheated oven for about 20 minutes or until cheese is golden and bubbly.  Remove pan from oven carefully and let enchiladas cool for 3-5 minutes before serving.

Last step, eat the enchiladas!