Fueled by Carrots

Running strong and plant powered

Mashed Potato Enchiladas

 

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Two favorites combined in one dish… mashed potatoes and Mexican food!

My ex-mother-in-law used to make enchiladas filled with mashed potatoes and cheese for me… they were the best things ever.  I never got the recipe from her.  So, I had to recreate these in my kitchen and they do resemble the ones I used to have so generously bestowed upon me.

 

Mashed Potato Enchiladas

Ingredients

1 bag ore ida steam and mash cut russet potatoes

1 onion, chopped

olive oil

1 8 oz bag daiya chedder style shreds

1 15 oz can enchilada sauce

12 corn tortillas

coconut oil for greasing baking dish

Instructions

Steam and mash potatoes according to package directions

Saute onions in olive oil until softened and starting to brown

Combine potatoes, onions and shreds in bowl and mix until combined

Heat enchilada sauce in pan.

Dip tortilla in heated enchilada sauce, place on plate and add about 3 TBS potato mixture in center and roll, place in prepared baking dish

When finished filling all tortillas, cover with left over sauce and then cheese.

Cover dish with foil and bake at 350 for 25 minutes. Serve warm

http://fueledbycarrots.com/mashed-potato-enchiladas/


I’m linking up with Powered By BLING, Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!

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