Potato and Onion Enchiladas

I had these for lunch and dinner on the same day....and I kind of want to heat some up right now. They are THAT good!! This is a great dish for your vegetarian friends. You can definitely add shredded meat of any kind to this dish if you want.  Enjoy!

Potato and Onion Enchiladas

• 1/2 large onion minced
• 2tbs butter
• 1 clove garlic chopped
• 1 cup roasted corn (or a can of corn that has been drained and broiled for 10 minutes!)
• 4 white potatoes skin on (chop into 1 inch pieces and boil until very soft but still maintain shape)
• 2 tbs fresh cilantro
• 4 tbs chicken or veggie stock
• 1.5 cups shredded pepper jack cheese
• 1 tbs chile powder
• 2 tbs salt
• 12 corn tortillas
• 1/2 cup cheddar
• 4 cups high quality enchilada sauce (I used Frontera Green Chile Sauce..so good!)
• 6 Tbs sour cream
• 1 avocado 
• 6 tbs fresh cilantro (for garnish)

(Serves 6)

Preheat oven to 400 degrees. 

Melt butter in a large skillet on medium heat. Add garlic and onion and cook for about 10 minutes. Add roasted corn and boiled  potatoes. Add Chile powder, salt, cilantro, and broth and cook for another 10 minutes until potatoes begin to brown (they should be the consistency you would want for potato salad). Taste and add more spices to your liking. Place in bowl and mix in 1/2 cup of pepper jack cheese. Let stand for about 5 minutes so its cool to the touch (your hands WILL get dirty!)

Place corn tortillas in plastic wrap and heat in the microwave for 20 to 30 seconds. Tortillas should be soft enough to roll but not falling apart. (If you want to do this the old school way, heat 1/4 cup canola oil and cook tortillas for about 5 seconds on each side until soft...this will add about 800 calories to the overall dish, though!)

Pour 2 tbs of sauce into a 9x13 baking dish. Brush until it covers the entire bottom. Using your hands, place filling in the center of each tortilla so that the filling reaches the edge of both sides. Roll tortillas and place in dish. Do this until you have filled the dish (about 12 rolls). Cover with sauce and sprinkle remaining cheeses on top. 

Bake for 25 minutes. Remove from oven and let stand for 5 minutes. Top each serving (2 rolls) with 1 tbs sour cream, avocado slices and fresh cilantro. 

Happy Eating!

Kendra