Potato Enchilada

1. 1

   Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.

2. 2

   Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.

3. 3

   Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.

No additional tips available.