Tomatillo, Potato & Pinto Enchiladas Recipe

Name: Tomatillo, Potato & Pinto Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes, diced, skins on; 4 tablespoons ketchup; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon garlic salt; 1 pinch cayenne; 1 (15 1/2 ounce) can pinto beans, drained and rinsed; 12 bunch fresh cilantro, coarsely chopped, save some for top; 6 corn or 6 flour tortillas; 1 (16 ounce) jar tomatillo salsa (you can make your own as well); 1 cup sharp cheddar cheese, shredded; sour cream, to serve

Servings: persons

2 large potatoes, diced, skins on
4 tablespoons ketchup
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic salt
1 pinch cayenne
1 (15 1/2 ounce) can pinto beans, drained and rinsed
12 bunch fresh cilantro, coarsely chopped, save some for top
6 corn or 6 flour tortillas
1 (16 ounce) jar tomatillo salsa (you can make your own as well)
1 cup sharp cheddar cheese, shredded
sour cream, to serve

1
Preheat oven to 400 degrees F (205 degrees C).
2
In a bowl, toss diced potatoes together with ketchup, cumin, chili powder, garlic salt, and cayenne, and place in a lightly oiled baking dish.
3
Bake for 20 to 25 minutes, or until tender.
4
Meanwhile, mash pinto beans in a mixing bowl with a potato-masher.
5
When potatoes are done, add to the mashed pinto beans and mash all together.
6
Add most of the chopped cilantro, leaving just enough to sprinkle on top after you pull the enchiladas out of the oven.
7
Grab yourself a tortilla and stuff it, I mean, no whimpy enchiladas.
8
Fill that sucker.
9
Roll it up and place in baking dish seam side down.
10
Continue rolling until you have used up all the mixture.
11
Pour tomatillo salsa over the entire pan of enchiladas until youve got a good coat on em.
12
Bake for 20 minutes, pull out, sprinkle with the shredded sharp cheddar cheese and stick it back in until its melted.
13
Pull out the enchiladas and sprinkle with remaining cilantro.
14
Serve with sour cream.

821

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large potatoes, diced, skins on, 4 tablespoons ketchup, 1 teaspoon cumin, 1 teaspoon chili powder, and more.

Yes, Tomatillo, Potato & Pinto Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomatillo, Potato & Pinto Enchiladas

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