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    You are in: Home / Recipes / Tomatillo, Potato & Pinto Enchiladas Recipe
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    Tomatillo, Potato & Pinto Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    SweetPeaNC's Note:

    This is from http://lollya.blogspot.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with ketchup, cumin, chili powder, garlic salt, and cayenne, and place in a lightly oiled baking dish. Bake for 20 to 25 minutes, or until tender.
    2. 2
      Meanwhile, mash pinto beans in a mixing bowl with a potato-masher. When potatoes are done, add to the mashed pinto beans and mash all together. Add most of the chopped cilantro, leaving just enough to sprinkle on top after you pull the enchiladas out of the oven.
    3. 3
      Grab yourself a tortilla and stuff it, I mean, no whimpy enchiladas. Fill that sucker. Roll it up and place in baking dish seam side down. Continue rolling until you have used up all the mixture. Pour tomatillo salsa over the entire pan of enchiladas until you’ve got a good coat on em.
    4. 4
      Bake for 20 minutes, pull out, sprinkle with the shredded sharp cheddar cheese and stick it back in until it’s melted.
    5. 5
      Pull out the enchiladas and sprinkle with remaining cilantro.
    6. 6
      Serve with sour cream.

    Ratings & Reviews:

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    Nutritional Facts for Tomatillo, Potato & Pinto Enchiladas

    Serving Size: 1 (455 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 467.4
     
    Calories from Fat 106
    22%
    Total Fat 11.7 g
    18%
    Saturated Fat 6.1 g
    30%
    Cholesterol 29.6 mg
    9%
    Sodium 1044.3 mg
    43%
    Total Carbohydrate 70.9 g
    23%
    Dietary Fiber 15.3 g
    61%
    Sugars 7.7 g
    30%
    Protein 22.1 g
    44%

    The following items or measurements are not included:

    corn

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