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Layered Potato And Spinach Enchiladas

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Ingredients
  Fingerling potatoes 2 Pound, boil
  Fresh spinach leaves 20 Ounce, blanched
  Canned black beans 1 Can (10 oz)
  Canned corn 1 Can (10 oz)
  Onion 1 Small, chopped finely
  Vegetable oil 1 Tablespoon
  Chipotle peppers in adobo 1 Small, finely chopped
  Serrano pepper 1 Small, finely chopped
  Corn tortillas 18
  Enchilada sauce 28 Ounce
  Chihuahua cheese 4 Cup (64 tbs), shredded
  Cumin 2 Tablespoon
  Chili powder 2 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 400 degree.

MAKING
2. In a large mixing bowl combine boiled potatoes, black beans, onions and corn, mix everything together and mash it using a spoon.
3. Add cumin, chili powder and mix well, set aside.
4. In the baking dish pour the enchilada sauce and coat the bottom, spread it evenly.
5. Place 6 corn tortillas and add sauce, place a layer of the potato mixture, spread it evenly.
6. Spread 1/3 of the cheese, pour the sauce, and add the spinach, chipotle pepper and Serrano pepper followed by cheese.
7. Place the tortilla and pour the sauce and sprinkle the remaining cheese.
8. Cover with a foil and bake for 30 minutes.
9. Remove the foil and continue to bake for 10 minutes or until the cheese melts.

SERVING
10. Serve the Enchiladas with a chilled drink of tequila fresca.

Things You Will Need
Baking dish

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Enchilada
Ingredient: 
Potato
Restriction: 
High Fiber, High Protein
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
85 Minutes
Servings: 
6

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