Potato Enchiladas Verdes
Recipe type: dinner
Cook time: 
Total time: 
Serves: 3-4
A fairly quick, family-friendly Mexican dinner that was a favorite in our house.
  • 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
  1. Scrub potatoes, add to large pot with water.
  2. Bring water to boil, then simmer potatoes for 20 minutes.
  3. Drain, cool, chop potatoes.
  4. Preheat oven to 350 F.
  5. 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.
  6. Spread a little salsa verde into bottom of 9x13" baking pan.
  7. Put some sour cream, potato, and cheese into each tortilla, roll tortilla, place seam side down in baking pan.
  8. Cover top of enchiladas with salsa verde.
  9. Bake uncovered for 15 to 20 minutes, until enchiladas seem like the right level of moistness, neither too wet nor dried out.
Recipe by Fit and Fed at http://fitandfed.net/2013/01/02/potato-enchiladas-verdes/