Three Pan Potato Enchiladas Food

POTATO AND CHORIZO ENCHILADAS

Steps:

• For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
• For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
• Preheat the oven to 375 degrees F.
• Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
• In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
• Ladle about 3/4 cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about 1/4 cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
• While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
• Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.

POTATO ENCHILADA

Steps:

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

THREE PAN POTATO ENCHILADAS

Steps:

• In a large skillet, prepare rice and beans according to package directions.
• Meanwhile, in another large skillet, saute chicken until cooked through (meat is no longer pink), about 15 to 20 minutes over medium heat. Drain saute oil/grease from skillet. Add the potatoes and cook until just tender. Add seasoning according to package directions. Cook all together, stirring often, until potatoes are done.
• Preheat oven to 350 degrees F (175 degrees C).
• Take a tortilla. Place some of the chicken/potato mixture and some of the beans and rice (about 1/2 to 3/4 cup total filling) onto the tortilla, add a little cheese to taste, and roll up. Place rolled tortilla in a lightly greased 9x13 inch baking dish. Repeat with other tortillas until dish is full. Top with the rest of the cheese and bake in the preheated oven 15 to 20 minutes or until cheese is melted and bubbly.

POTATO-STUFFED ENCHILADAS

Steps:

• Peel and dice the potatoes, dice the tomatoes, thinly slice the green.
• onions, coursely chop the onions, mince the garlic cloves.
• Sauce: Heat olive oil in heavy skillet.
• Add onions and garlic and saute; 5 minutes.
• Mix in cumin seeds, chili powder, oregano, cinnamon and saute; 1 minute.
• Add enchilada sauce and tomato sauce, simmer 2 minutes.
• Mix in lime juice.
• Season to taste with salt and cayenne.
• (Sauce can be prepared 2 days in advance and reheated before use.).
• Enchiladas: Heat oil in large heavy skillet.
• Add potatoes and cook until golden, stirring often, about 8 minutes.
• Reduce heat.
• Add chili powder and cumin, cook 2 minutes.
• Add tomatoes, green onions and tomato sauce.
• Cover and cook until potatoes are tender, about 6 minutes.
• Add 1/3 cup Jack cheese, egg, cilantro and jalapeno; stir until cheese melts.
• Season with salt and cayenne; set aside.
• Brush tortillas with oil and fry briefly in a hot nonstick pan, about 30 seconds on each side.
• Top each tortilla with 1/3 cup filling.
• Roll up and place, seam side down, in baking dish.
• Preheat oven to 450 degree F.
• Pour sauce over enchiladas.
• Sprinkle with feta cheese and remaining Jack cheese.
• Cover pan with foil and bake until heated through and bubbling, about 30 minutes.
• Serve with sour cream if desired.

THREE CHEESE ENCHILADAS

Steps:

• Combine 1 cup Monterey Jack cheese, 1 cup cheddar cheese, cream cheese, 1/4 cup picante sauce, the red pepper, onions and cumin; mix well. Spoon 1/4 cup cheese mixture down the center of each tortilla. Roll and place, seam side down, in a 13x9-in. baking dish. Spoon remaining picante sauce evenly over enchiladas; cover with remaining cheeses. , Bake at 350° for 20 minutes or until hot. Top with lettuce, tomato and ripe olives; serve with additional picante sauce if desired.

CREAMY THREE BEAN ENCHILADAS RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
• In a large skillet, warm oil over medium heat. Add onions and peppers and saute until tender.
• In a large mixing bowl, combine onion and pepper mixture, all beans, sour cream, cilantro, green chiles, cumin, chili powder, 1 cup shredded cheese, and salt and pepper. Mix well.
• Place 3-4 Tablespoons of bean mixture in each tortilla, roll up, and place tortilla in prepared pan.
• Pour enchilada sauce over rolled tortillas and top with remaining shredded cheese.
• Bake for 20-25 minutes or until cheese starts to bubble.
• Remove from oven and top with additional cilantro as a garnish, if desired.