Leftover Mashed Potato Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortilla enchiladas filled with leftover mashed potatoes, chicken, and cheese, topped with salsa verde. Baked until bubbly, they're a quick and satisfying way to repurpose mashed potatoes into a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 corn tortillas
- 2 cups mashed potatoes (use leftovers)
- 1 cup shredded melty cheese (such as mozzarella, quesadilla cheese, monterey jack)
- 1 cup shredded chicken (optional)
- 1 ½ cups salsa verde (homemade or store-bought)
- oil for frying (as needed)
- cilantro leaves (optional, for garnish)
- queso fresco (optional, for serving)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1075mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 460mg
- Calcium
- 186mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1075MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.