Comfort food alert!!!!
As I have mentioned in earlier posts, this has been a challenging week for me and I have been craving some serious comfort food. My absolute favorite dish that falls under this category is mashed potato enchiladas. It’s quick, simple and a great way to reinvent left-over mashed potatoes.
My husband and I created this recipe one chilly, winter day in Michigan when we were absolutely starved for good Mexican food which was difficult to find in our corner of the state. Basically, we put this dish together using ingredients from our pantry and leftovers from the refrigerator. Since then, it’s become a family favorite.
Mashed Potato Enchiladas
Makes 5 servings (2 enchiladas per serving)
Weight Watchers Points = 11
10 corn tortillas
5 c. enchilada sauce
8 medium russet potatoes
1 c. sour cream
1 bunch scallions, both white and green sections sliced finely
1 c. sundried tomatoes, rinsed and chopped finely
2 jalapeno peppers, seeded (depending on how much heat you prefer) and chopped
4 cloves of garlic (I prefer roasted but you can use raw if you don’t have the time to roast it)
1 1/2 c. shredded cheddar cheese
1 1/2 c. crumbed or shredded queso fresco or Monterey Jack cheese
1/2 c. of japapeno stuffed green olives
1 cup salsa
- If you don’t have leftover mashed potatoes in your refrigerator:
Scrub but do not peel the potatoes. Cut them in half and boil them until a fork can be easily inserted. Do not overcook. Cool potatoes in refrigerator or place them on a cookie sheet in your oven at 350 degrees for 5 minutes to absorb moisture. Mash the room temperature potatoes with the sour cream. Mix in the chopped scallions, sundried tomatoes and jalapeno peppers. Add the garlic last.
- Preheat over to 350 degrees. Mix the cheddar and queso fresco cheeses together in a bowl and set aside.
- Pour 1 cup of the enchilada sauce onto a dinner plate or pie plate. Pour another cup of sauce into a standard 9 x 13 baking dish, covering the bottom completely. Dip your first tortilla into the sauce in the pie plate until each side is completely covered. Place 2 heaping spoon fulls of potato mixture in the center of the tortilla and sprinkle with cheese mixture. Place the enchilada in the baking dish seam side down. Repeat the process. You will need to continually add more sauce to the pie plate to dip the tortillas in to.
- When the baking dish is full (10 enchiladas), pour the rest of the sauce over the enchiladas and sprinkle with remaining cheese. Slice the stuffed green olives and sprinkle over the cheese mixture.
- Bake uncovered at 350 degrees for approximately 30-40 minutes. Sauce should be bubbling around the sides and cheese should be melted. Let sit after baking for 5-10 minutes before serving. Split avocados and scoop out pulp into a food processor. Add the salsa and process. Serve enchiladas with a scoop of the avocado mixture on top.