potato enchiladas verde
These potato enchiladas verde were a favorite of my boys while they were growing up. The recipe is fairly quick to the table, kid-friendly, and has simple, inexpensive ingredients. It’s not photogenic or gourmet but it has been a crowd-pleaser. I’ve written up the vegetarian version below, but you can make it vegan by leaving out the sour cream and cheese. Here’s a photo of the vegan version:
vegan version of potato enchiladas verde
Since I was feeding five big eaters I used to make a large quantity, one 9 x 13 pan and one small square pan, using 12 or more tortillas and a little more of the potatoes and everything else. I’ve cut down the recipe below to make just one 9 x 13 pan.
There are ways to upgrade this recipe. You can use a good, fresh Mexican farmer’s cheese: if you are in the Northwest, I like Don Froylan Queso Fresco (no business relationship). You can make homemade salsa verde from tomatillos, definitely better than the store version. But for years, I never did any of that. I used salsa verde from the cupboard, potatoes from the fridge, and whatever cheese I had on hand, usually a block of Monterey Jack or mild cheddar. Despite the lack of fuss, my kids loved it, and the ones who are on their own still enjoy having it for dinner when they come home. Now they will have the recipe so they can make it themselves.
- 1# organic yellow potatoes, boiled
- 9 small, thick corn tortillas such as Trader Joe's handmade corn tortillas
- 1 cup organic sour cream
- 7 oz. shredded queso ranchero (or Monterey Jack or cheddar)
- about 12 oz. of canned salsa verde (1 can of Trader Joe's salsa verde) or homemade salsa verde
- Scrub potatoes, add to large pot with water.
- Bring water to boil, then simmer potatoes for 20 minutes.
- Drain, cool, chop potatoes.
- Preheat oven to 350 F.
- Place steamer in a pot above few inches of water, heat water to a low boil. Steam tortillas one or two at a time in the steamer for a minute or less to make them moist and pliable. I do this while I'm putting together the enchiladas, getting a new tortilla or two ready while I use the one I just steamed.
- Spread a little salsa verde into bottom of 9x13" baking pan.
- Put some sour cream, potato, and cheese into each tortilla, roll tortilla, place seam side down in baking pan.
- Cover top of enchiladas with salsa verde.
- Bake uncovered for 15 to 20 minutes, until enchiladas seem like the right level of moistness, neither too wet nor dried out.
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Black Bean Tostada with Avocados, Tomatoes, and Mango Salsa Black bean, avocado, and mango salsa tortillas to satisfy the whole family. Made with corn tortillas and homemade black beans cooked with cilantro, onion, and garlic (canned beans will also work) and topped with a layer of tomatoes and Ataulfo or champagne mango salsa.
Quick Southwest Dinner with Black Beans, Corn, and Bell Peppers With bell peppers, corn, and two cans of black beans, you'll have this Southwest Beans and Corn recipe on in no time. It's healthy, vegan, and fast.
{ 10 comments… read them below or add one }
I love a good mexican dish and enchiladas up near the top of the standards I enjoy. But I don’t think I’ve ever tried potato enchiladas – they sound great! Just in case you still want the dairy flavor, without the dairy – I would swap in some non-dairy subs for the cream cheese and cheese. 🙂 Looks great though!
Heather recently posted..Scenes from Staycation & New Year Eve {WIAW}
I do need to find some good, healthy non-dairy subs! Not there yet, though I did see some vegan mozzarella shreds the other day at Trader Joe’s that had a pretty decent ingredient list. I’ve made my own cheese substitutes, too, but am still experimenting with the recipes.
I’ve only recently discovered the joys of salsa verde, so I’m thrilled to get more delicious (and easy) ways to incorporate it into meals. I’ve only made enchiladas once before, but that’s enough to know I’d love your version!
Hannah recently posted..The Premier
I’m sure you will do all sorts of wonderful things with salsa verde on your blog!
mary recently posted..Sweet Potato Vegetable Soup with Ginger, Cilantro, Coconut & Lime
Potato enchiladas sound soooo good! I love crowd pleaser type of recipes 🙂
Jane recently posted..The Joy Dare
Thanks, Jane!
mary recently posted..White Whole Wheat Ciabatta
So many vegetarian enchilada recipes replace the meat with heaps and heaps of cheese, so I love this one! Potatoes and salsa verde are so delicious together!
Kiersten recently posted..Recipe | Thai Red Curry Soup
Thanks! I have to agree that potatoes and salsa verde are a good combination!
mary recently posted..Poppyseed Dressing (silken tofu-based)
Mary,
This looks wonderful! I get tomatillos from my CSA farm share, and the first year here it was all I could do to give them away to the foodbank. Then I discovered salsa verde, and this past season canned a bunch of it when I got the farm share tomatillos.
I’ve bookmarked this recipe to use one of my jars.
Thank you!
kirsten recently posted..Kohlrabi Greens, Manchego, Potato and Bacon Pizza with Red Onion and Rosemary (Pizza Night!)
I’m so glad you can use this recipe, and thanks for letting me hear from you! Aren’t tomatillos cool? I’m glad you’ve figured out what to do with them. I make my own salsa verde sometimes, but not always.