Potato Enchilada Good Recipes

Sunday, June 15, 2014

Potato Enchilada

"This dish is a fave of my circle of relatives's. It sounds awful and even appears that manner, but it is very tasty in addition to having a chunk of your veggies. My youngsters do not know that it is better for them than a cheeseburger!"

Ingredients :

three tablespoons vegetable oil
6 potatoes, peeled and shredded
1 (eight ounce) package deal processed cheese, melted
2 (10 ounce) cans diced tomatoes with green chile peppers, drained
1 (eight ounce) can candy peas, drained
1 (eight.Seventy five ounce) can whole kernel corn, tired
12 (eight inch) flour tortillas

Instructions :

Prep : 20M	Cook : 12M	Ready in : 40M

Heat oil in a large, heavy skillet over medium warmness. Cook the shredded potatoes until golden brown on each facets. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
Stir in 1/2 of the peas and 1/2 of the corn, and mash them into the hash browns. When properly blended, add the closing peas and corn; hold mashing to combine. Stir in about 1 cup of the cheese and tomato combination and mix properly. Cook for 10 minutes, or till heated thru.
Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.

Notes :

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