Green Chile & Potato Enchiladas
These Green Chile & Potato Enchiladas are packed with hearty potatoes, roasted peppers, creamy cheese, and a flavorful green enchilada sauce. It's a comforting and satisfying vegetarian dish that brings bold Southwestern flavor to your dinner table.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 3 Poblano peppers diced
- 2 cans green chiles 4 oz each
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- salt to taste
- 3 cups frozen cubed potatoes
- 4 cups Mexican cheese blend divided
- 1 can green enchilada sauce 19 oz
- 1 package cream cheese 8 oz, softened
- 10 medium-sized flour tortillas
- sour cream, cilantro, white onion, queso fresco for garnish
Instructions
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
- In a large pot, heat olive oil and sauté onion over medium heat for 3-4 minutes. Add garlic, green chiles, and diced poblanos.
- Season with cumin, chili powder, oregano, and salt. Cook for 5-7 minutes until peppers are tender.
- Stir in frozen potatoes and cook for 2 more minutes. Add 2 cups of the cheese and mix until melted.
- In a large bowl, mix the softened cream cheese and green enchilada sauce until smooth.
- Spoon about 1/2 cup of sauce into the baking dish and spread to coat the bottom.
- Fill each tortilla with the potato mixture, roll tightly, and place seam-side down in the baking dish.
- Pour remaining sauce over the top of the enchiladas and sprinkle with remaining 2 cups of cheese.
- Bake uncovered for 35-40 minutes, or until cheese is melted and starting to brown.
- Serve hot with your choice of garnishes like sour cream, chopped cilantro, diced white onion, and crumbled queso fresco.
Notes
For extra spice, add a finely chopped jalapeño or a dash of hot sauce to the filling. This dish can be made ahead and refrigerated overnight before baking.
Nutrition
Calories: 425kcal
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