Prep 40 mins
Cook 45 mins
Wow! This is the best enchilada I've ever had, and it's meatless. This was a recipe of the day last week in the Idaho Press Tribune. Don't leave out the cilantro. You'll want to make this again and again. Serving size is estimated.
- 1 lb potato, peeled and diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 tablespoon ketchup
- 1 lb tomatillo, husks removed
- 1 large onion, chopped
- 1 bunch cilantro, coarsely chopped and divided
- 24 ounces corn tortillas
- 15 1⁄2 ounces pinto beans, rinsed and drained
- 12 ounces queso fresco (Mexican cheese)
- oil (for frying)
- Preheat oven to 400.
- In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup and place in an oiled baking dish.
- Bake in the preheated oven for 20 to 25 minutes or until tender.
- Meanwhile, boil tomatillos and chopped onion in water for 10 minutes.
- Set aside to cool.
- Once cooled puree with half of the cilantro until smooth.
- Fry tortillas individually in a small amount of hot oil until soft.
- Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro.
- Fill tortillas with potato mixture and roll up.
- Place seam side down in an oil 9x13" baking dish.
- Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce.
- Bake for 20 minutes or until hot and bubbly.