Mashed Potato Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rolled corn tortillas filled with seasoned mashed potatoes and topped with enchilada sauce. Spicy, comforting, and made from simple ingredients. A satisfying vegetarian entrée.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 2 cups leftover mashed potatoes
- 2 1/2 cups enchilada sauce*, (divided)
- 1 (4 ounce or 113 gram) can green chilies
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon hot sauce ((I used Cholula))
- Salt and pepper, (to taste)
- 12 to 14 corn tortillas
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 952mg
- 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
- 478mg
- Calcium
- 97mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 952MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.