Potato and Corn Enchiladas
I first made these enchiladas a few weeks ago on one of those nights where I should have gone to the grocery store but decided to dig through what I had to see what I could come up with. I knew I had tortillas and potatoes and with the help of some pantry staples I managed to pull together a flavorful and satisfying dinner. These vegetarian potato and corn enchiladas are easy and will satisfy any meat eater with their carby cheesy goodness.
INGREDIENTS:
The main ingredients in the filling of these enchiladas are potatoes and corn. Cream cheese gives the filling a creamy cheesiness. I did make these with goat cheese one time because that is all I had on hand and I may have liked it better (Raf prefers the cream cheese). A little bit of onion, garlic, cilantro and a can of green chilies work together to create so much flavor. I used red onion but whatever you have on hand will work. If you don't have a can of green chilies you could opt for pickled or fresh jalapeños. They are spicier though so adjust the amount for your desired spiciness. I also add a squeeze of half a lime for some acid and salt to help all the flavors come together. For the enchilada sauce, I used a store bought jar of salsa verde, which is perfect for this easy dinner. And of course, we also need medium sized tortillas to roll the filling in to build the enchiladas.
PROCESS:
The process of making these enchiladas is pretty straightforward, although it might not be traditional. I used a bag of baby red potatoes which require less chopping to create bite size pieces. Boil the potatoes until tender, then mix with the remaining filling ingredients. Pour half the jar of salsa verde into your baking dish. Spoon a scoop of the potato corn filling into the tortilla and roll tightly. Place the tortilla roll, seam side down in the baking dish. Continue with the remaining tortillas, or until your filling runs out. Pour the other half of the salsa over the top and sprinkle with cheese. Then bake until the cheese is bubbling and golden brown.
BENEFITS:
This is an easy dinner that relies on simple ingredients and a lot of pantry staples. This makes it a good recipe to keep in the back pocket for when you're stuck on what to make for dinner. It is also a great make ahead recipe. If you have time on Sunday afternoon to assemble the enchiladas then cover and refrigerate until you are ready to bake. This recipe is also carby, cheesy and warm, perfect comfort food for cold dark winter nights.
IF YOU LIKE THIS RECIPE:
This recipe for Soy Chorizo Enchiladas is one of the most popular recipes on my blog! They are easy to make thanks to the flavor packed soy chorizo filling. If you are looking for another recipe that is warm and uses carn, this Vegan Corn Chowder is super cozy but full of healthy ingredients.
