Looking for a different enchilada other than the usual, try these tasty and filling enchiladas even the kids will eat this dish with its topping of cheese, and it’s easy enough to substitute ¼ cup of cheese for the potato as a filling for picky eaters. It’s simple prep leaves plenty of time for other activities as well.
2 cans of Diced potatoes
1 Can of Tomato Sauce
½ Cup of Cold water
1 packet of Taco Seasoning
6 flour tortillas, soft taco sized
2 Cups of Shredded Cheese (I used Monterey Jack)
Preheat oven to 375*.
In a bowl combine the Tomato Sauce, Cold water and taco seasoning. Reserve 1 cup of sauce, set a side, and mix the rest with the potatoes. Spread 2 Tbsp of the potato mixture in a warmed tortilla, fold and wrap and place on greased baking sheet. Repeat for all enchiladas. Spread the reseved sauce evenly over the prepared enchiladas. Then bake uncovered for 10 minutes. Remove from oven then cover evenly with cheese and bake for 10 more minutes.
Note: I personally, don’t like canned enchilada sauce, they tend to be very heavy on the Chile seasoning, yuk, lo, so I came up with this milder version by simply using tomato sauce, cold water and Taco seasoning mix. I also don’t like soggy enchiladas using sauce sparsely and baking for 10 minutes then top with cheese helps to avoid this issue but if you feel its’ to dry then add more sauce than I did. Cooking well, really is a matter of taste.
Tip: To make a cheese enchilada simply substitute ¼ cup of Cheese and omit adding the sauce to the inside, just add sauce to top of enchiladas.
Keep it Easy!
Added October 26, 2014