Xochipilli's Enchiladas Vegetarianas Recipe

Name: Xochipilli's Enchiladas Vegetarianas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 12 lb yukon gold potato, cut into 1/2 inch dice; 1 teaspoon salt; 1 teaspoon black pepper; 3 large garlic cloves, chopped; 1 small yellow onion, chopped; 12 lb swiss chard or 12 lb kale, stems removed rinsed; 8 corn tortillas; 1 lb tomatillo salsa; 8 ounces Cotija cheese, crumbled or 8 ounces mozzarella cheese, shredded

Servings: persons

2 tablespoons olive oil
12 lb yukon gold potato, cut into 1/2 inch dice
1 teaspoon salt
1 teaspoon black pepper
3 large garlic cloves, chopped
1 small yellow onion, chopped
12 lb swiss chard or 12 lb kale, stems removed rinsed
8 corn tortillas
1 lb tomatillo salsa
8 ounces Cotija cheese, crumbled or 8 ounces mozzarella cheese, shredded

1
In a large saute pan over medium high heat, heat the olive oil, add the potatoes and cook until golden brown and tender, about 8 minutes.
2
Season with 1/4 tsp salt and pepper.
3
Remove potatoes from pan and set aside.
4
Add the garlic and onion to the saute pan and cook about 4 minutes, until soft.
5
Add the Swiss chard or kale, cook until softened about 4 minutes.
6
Add the remaining 3/4 tsp salt and pepper, cover and cook until the greens are tender and wilted.
7
Drain any liquid that is present and then add the potatoes back to the pan to heat through.
8
Preheat oven to 350 degrees F. Wrap tortillas in wet paper towels and place in microwave for 1 minute to soften.
9
Pour 1 cup of tomatillo salsa on the bottom of a 9x13 baking dish.
10
Divide the greens-potato filling and half of the cheese between the 8 corn tortillas.
11
Roll them up and place seam side down in pan.
12
Spoon remaining sauce over top of the enchiladas, followed by the remaining cheese.
13
Bake about 30 minutes until enchiladas are heated and the cheese is bubbly.

2230

kcal

Calories

Fat

420

Carbs

108

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 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 12 lb yukon gold potato, cut into 1/2 inch dice, 1 teaspoon salt, 1 teaspoon black pepper, and more.

Yes, Xochipilli's Enchiladas Vegetarianas falls under the Snacks & Appetizers 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.

Xochipilli's Enchiladas Vegetarianas

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