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
- 3 tablespoons vegetable oil
- 6 potatoes, peeled and shredded
- 1 (8 ounce) package processed cheese, melted
- 2 (10 ounce) cans diced tomatoes once green chile peppers, drained
- 1 (8 ounce) can sweet peas, drained
- 1 (8.75 ounce) can collective kernel corn, drained
- 12 (8 inch) flour tortillas
The instruction how to make Potato Enchilada
- 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.
- 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.
- Spoon the potato mix into the tortillas and roll following a burrito. Smother following cheese/tomato mixture.
Nutritions of Potato Enchilada
calories: 357.7 caloriescarbohydrateContent: 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:
