THREE PAN POTATO ENCHILADAS
The recipe is a simple blend of ingredients, plus a potato addition to the usual enchilada fare, to make scrumptious enchiladas. It only requires three pans! Uno, dos, tres, enchiladas!
Provided by Elizabeth S. Reifel-Skeans
Categories World Cuisine Recipes Latin American Mexican
Yield 8
Number Of Ingredients 6
Steps:
- In a large skillet, prepare rice and beans according to package directions.
- Meanwhile, in another large skillet, saute chicken until cooked through (meat is no longer pink), about 15 to 20 minutes over medium heat. Drain saute oil/grease from skillet. Add the potatoes and cook until just tender. Add seasoning according to package directions. Cook all together, stirring often, until potatoes are done.
- Preheat oven to 350 degrees F (175 degrees C).
- Take a tortilla. Place some of the chicken/potato mixture and some of the beans and rice (about 1/2 to 3/4 cup total filling) onto the tortilla, add a little cheese to taste, and roll up. Place rolled tortilla in a lightly greased 9x13 inch baking dish. Repeat with other tortillas until dish is full. Top with the rest of the cheese and bake in the preheated oven 15 to 20 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 60 g, Cholesterol 47.8 mg, Fat 10.2 g, Fiber 4.6 g, Protein 25.2 g, SaturatedFat 4.2 g, Sodium 984.6 mg, Sugar 1.9 g
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Chatgami ZM Warriors
[email protected]I love that these enchiladas can be made ahead of time. It makes them perfect for busy weeknights.
Sakib Mollah
[email protected]These enchiladas are a great way to get your kids to eat their vegetables.
Ujjwal Kayestha
[email protected]I've never been a fan of enchiladas, but these potato enchiladas changed my mind. They're so flavorful and delicious.
Lynn Pace
[email protected]I made these enchiladas for a party and they were a huge hit. Everyone raved about them.
location no clear
[email protected]These enchiladas are a great way to use up leftover potatoes.
Rokshana madou
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need to make these enchiladas on hand.
Aleyah M
[email protected]These enchiladas are so easy to make, even a beginner cook can make them.
Tumwesigye Joseph
[email protected]I'm always looking for new potato recipes and this one is definitely a keeper. I love the combination of potatoes and enchilada sauce.
Jayda Sams
[email protected]I made these enchiladas for my vegetarian friends and they loved them. They said they were the best enchiladas they had ever had.
Alexander Gore
[email protected]These enchiladas are the perfect comfort food. They're warm, cheesy, and filling.
Chastity StJulian
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. I love that they're so versatile and easy to customize.
Siya Eman
[email protected]These enchiladas are perfect for a weeknight meal. They're quick and easy to make, and they're always a hit with my family.
udara keshan
[email protected]I added a layer of sour cream to my enchiladas before baking them. It made them even more delicious.
Kllmi Ghjlk
[email protected]I substituted black beans for the potatoes and they turned out great!
Kubura Shaibu
[email protected]I love that this recipe uses only three pans. It makes cleanup a breeze.
King Emmy kiss
[email protected]I'm not a big fan of potatoes, but I really enjoyed these enchiladas. The potatoes were cooked perfectly.
James smit
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them and I got several requests for the recipe.
Jamie Lange
[email protected]These potato enchiladas were a hit with my family! The potatoes were soft and fluffy, and the enchilada sauce was flavorful and cheesy. I will definitely be making this recipe again.