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Layered Potato Enchilada

Cavan's picture
Ingredients
2 lbs. red, fingerling or purple potatoes (or a whimsical combination)
20 oz. fresh spinach or 2 10 oz. packages of frozen spinach, thawed and drained
1 can of black beans
1 can of corn
half an onion, diced
1 T olive oil or vegetable oil
chipotle peppers in adobo sauce (optional)
serrano pepper (optional)
love (optional)
18 corn tortillas
2 10 oz. cans of enchilada sauce (I grab a 28 oz. can just to play it safe)
4 C Chihuahua cheese
2 T cumin
2 t chili powder
sour cream
green onions, diced
tequila
Peach Fresca
sea salt
single tortilla chip
Directions

MAKING
1) In a pan, boil the potatoes till al dente
2) Mash them and add the canned black beans and corn
3) Mix all them together
4) Add to the mixture cumin and chili powder and keep mixing
5) Coat the base of a dish with some enchilada sauce
6) Next layer the tortillas
7) Layer in more sauce on top of the tortillas
8) Spread the potato mixture
9) Evenly spread the cheese
10) Spread again 6 more tortillas
11) Layer in more sauce
12) Meanwhile quickly sauté the spinach till just wilted
13) Layer it in over the sauce
14) Top with more Chihuahua cheese
15) Bake the enchilada for about 40 minutes at 400F

SERVING
16) Serve into squares

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Taste: 
Savory
Method: 
Baked
Ingredient: 
Potato
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
4
This layered enchilada is a dish which is a cheesy one, a dish full of flavor from the spinach and the potato and lots of enchilada sauce! The Chihuahua cheese hold this dish together! To make this dish, check this video out!

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