Potato Enchiladas
Ingredients List
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3 tablespoons vegetable oil
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6 potatoes, peeled and shredded
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1 (8 ounce) package processed cheese, melted
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2 (10 ounce) cans diced tomatoes with green chile peppers, drained
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1 (8 ounce) can sweet peas, drained
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1 (8.75 ounce) can whole kernel corn, drained
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12 (8 inch) flour tortillas
Instructions
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Heat oil in a large skillet over medium heat. Cook the shredded potatoes until golden and crispy on both sides. In a separate bowl, combine melted processed cheese with diced tomatoes and chiles.
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Stir in half of the peas and corn, then mash them into the potatoes. Once well combined, add the remaining peas and corn and continue mashing until evenly mixed. Stir in about 1 cup of the cheese and tomato mixture, then cook for an additional 10 minutes until hot throughout.
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Spoon the potato mixture into tortillas and roll them like burritos. Top with the remaining cheese and tomato mixture.
Nutritional Information (per serving)
| 358 | Calories |
| 12g | Fat |
| 53g | Carbs |
| 11g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 358 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 4g | 21% |
| Cholesterol 15mg | 5% |
| Sodium 728mg | 32% |
| Total Carbohydrate 53g | 19% |
| Dietary Fiber 5g | 18% |
| Total Sugars 3g | |
| Protein 11g | 22% |
| Vitamin C 24mg | 27% |
| Calcium 149mg | 11% |
| Iron 3mg | 16% |
| Potassium 644mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5