Spicy Potato Enchiladas

Spicy Potato Enchiladas


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Rolled-up tortillas are filled with tender potatoes and select vegetables, and topped with a deliciously creamy sauce. A few fiery veggies and spices guarantee that this dish will wake up your taste buds.

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Time needed

30 min preparation + 25 min cooking

Serving Size / Yield

6-8 servings


  • 5 Tbs. Butter, divided
  • 1 cup Yellow Onion, diced
  • 1 cup Green Bell Pepper, diced
  • 8 Large Baking Potatoes, peeled, boiled, and diced
  • 2 4 oz. cans Chopped Green Chilies
  • 1/4 C. All-Purpose Whole Wheat Flour
  • 1 1/2 tsp. Ground Cumin
  • 1 tsp. Salt
  • 2 1/2 C. Vegetable Broth
  • 1 C. Cottage Cheese
  • 1 Tbs. Lemon Juice
  • 2 C. Mexican-Style Four-Cheese Blend
  • 12 6" Corn Tortillas

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Preheat oven to 350 degrees. Lightly grease a 9x13" baking dish with nonstick cooking spray. In a large saucepan, warm 2 Tbs. of butter over medium-high heat. Add onions and bell peppers, and sauté until tender. Pour onions and peppers into a large bowl. Add diced potatoes and green chilies. Mix together thoroughly and set aside.
In a medium saucepan, melt the remaining 3 Tbs. of butter. Stir in flour, cumin, and salt. Pour in broth, and stir until thick and bubbly. Cook mixture while stirring continuously for 1 to 2 minutes. Remove saucepan from heat. In a small bowl, mix together cottage cheese and lemon juice until smooth. Stir cottage cheese mixture together with 3/4 cup of cheese blend until a smooth sauce is formed. Add 3/4 cup of the sauce to the potato mixture and stir. Dip tortillas in the remaining sauce to soften. Fill each tortilla with 1/4 cup of potato mixture and roll up tightly. Arrange tortillas in the prepared baking dish. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake for approximately 25 minutes or until cheese is bubbling.

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