Potato Enchiladas!

Yum....

This is the second time I have made this dinner, and while it is a little longer than a 30 minute meal, it is worth it and you can most definitely make it ahead of time. Now, a little background: In July 2008, my meat-loving husband stopped eating meat. It just started grossing him out all of the sudden. Also in July 2008, I was 4 months pregnant with our baby, and pretty much everything but cheese grossed me out. Cheese will NEVER gross me out, but that's a story for another time. So, I was met with the challenge of turning some of our favorite meals into vegetarian meals. I was SO excited when I found a recipe for these enchiladas, and though I have simplified it a bit, it is still just as yummy! So here we go!

First, cube up some potatoes, any kind. I used red. I guess it's 4 cups? I only measure accurately with baking. Muy importante.


Add them to a pan of boiling, salted water.


I threw some onion in there for the flavor, but left them big so I could pick them out because I like onion flavor, but not onion texture. Read my mom's comment about how picky I was in this post.


Cover them and let them cook for 10-15 minutes. You could take that time to chop some fresh cilantro. I took that time to swap laundry and feed my baby.


But I did come back and chop about 2 cups of cilantro.


After straining the potatoes and adding them back into the pot, I threw in a few handfuls of Mexican Blend Cheese. You can use whatever cheese you like. Cheddar, Mozzerella, Colby, mmmm cheese....


Next, add your chopped up cilantro.


Mix. Try not to eat directly out of the pan.


Next, take your enchilada sauce and pour a little into the bottom of a casserole dish. Then lay down a tortilla shell, scoop in some potato filling, and wrap. Repeat until you run out of shells or filling.








It took me 5!


Next, pour your remaining enchilada sauce over your enchiladas.


Try to cover as even as possible, but I never fully soak them -- I like some of them to be dry.


Next, sprinkle with more cheese. I ran out of Mexican Blend, so I used Mozzerella.


Pop in a 400 degree oven for about 20 minutes, until they look like this:


There you have it! Try it and let me know how it turns out, OK?