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Crispy Potato Enchiladas

3.8
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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
12 servings
Dinner Mexican
Crispy Potato Enchiladas
Ingredients
  • 3 tablespoons vegetable oil
  • 6 potatoes, peeled and shredded
  • 1 (8 ounce) package processed cheese, melted
  • 2 (10 ounce) cans diced tomatoes with green chile peppers, drained
  • 1 (8 ounce) can sweet peas, drained
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 12 (8 inch) flour tortillas
Instructions
1
Preheat the skillet over medium heat, filling it with a generous amount of oil. Allow the shredded potatoes to cook until they develop a golden, appealing color on both sides.
2
In a separate, smaller container, blend the melted cheese with the diced tomatoes and chiles. Combine these ingredients to create a harmonious mixture.
3
Add half of the peas and half of the corn to this blend, stirring until they are evenly distributed throughout. Next, mash these ingredients into the hash browns.
4
Once well combined, add the remaining peas and corn to the mixture. Continue mashing until all components are fully incorporated.
5
Then, stir in approximately 1 cup of the cheese and tomato mixture. Ensure everything is well combined before proceeding.
6
Allow the potato mixture to cook for 10 minutes, or until it reaches a heated and savory state.
7
Spoon the potato mixture into tortillas, rolling them up like a burrito in the process. Finally, smother these rolled tortillas with an additional layer of cheese and tomato mixture.