Potato Enchilada

Potato Enchilada

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This dish is a favorite of my familys. It sounds monstrous and even looks that way, but it is very tasty as well as having a bit of your veggies. My kids dont know that its better for them than a cheeseburger!

The ingredient of Potato Enchilada

  1. 3 tablespoons vegetable oil
  2. 6 potatoes, peeled and shredded
  3. 1 (8 ounce) package processed cheese, melted
  4. 2 (10 ounce) cans diced tomatoes once green chile peppers, drained
  5. 1 (8 ounce) can sweet peas, drained
  6. 1 (8.75 ounce) can collective kernel corn, drained
  7. 12 (8 inch) flour tortillas

The instruction how to make Potato Enchilada

  1. Heat oil in a large, muggy skillet higher than medium heat. Cook the shredded potatoes until golden brown roughly speaking both sides. In a small bowl adjoin the melted processed cheese gone the diced tomatoes considering chiles.
  2. shake up in half of the peas and half of the corn, and mash them into the hash browns. subsequently well combined, amass the unshakable peas and corn; continue mashing to combine. move around in nearly 1 cup of the cheese and tomato mix and mixture combination well. Cook for 10 minutes, or until irate gnashing your teeth through.
  3. Spoon the potato mix into the tortillas and roll following a burrito. Smother following cheese/tomato mixture.

Nutritions of Potato Enchilada

calories: 357.7 calories
carbohydrateContent: 53 g
cholesterolContent: 14.9 mg
fatContent: 11.9 g
fiberContent: 4.9 g
proteinContent: 10.8 g
saturatedFatContent: 4.2 g
servingSize:
sodiumContent: 728.4 mg
sugarContent: 2.9 g
transFatContent:
unsaturatedFatContent:

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