Saturday, March 5, 2011

Roasted Potato & Onion Enchiladas

Roasted Potato Filling:
3 large Russet baking potatoes ($.75)
4 T. vegetable oil ($.05)
1 tsp. oregano ($.05)
1 tsp. onion salt ($.05)
3 T. parmesan cheese ($.10)
1 tsp. garlic powder ($.05)
1/2 tsp. black pepper ($.05)
2 medium yellow onions, cubed ($.10)

16 corn tortillas ($.55)
1 can enchilada sauce ($1.00)
1 1/2 C. shredded Mexican cheese ($.85)

Heat oven to 425 F.

Cover a baking sheet with aluminum foil and grease well.

Clean and chop potatoes into small cubes. Combine vegetable oil with remaining potato filling ingredients. Toss cubed potatoes with seasoned oil.

Cover a small baking sheet with aluminum foil and lightly grease. Add potatoes and onions to prepared pan and roast for 20 minutes, remove from oven, rotate potatoes and bake an additional 15 minutes.

Cover a 13x9" pan with foil and grease well.

Warm tortillas until pliable and dip in enchilada sauce. Spoon 3-4 T. of potato and onion mixture and roll tortilla around the filling. Place in prepared pan, seam side down. Repeat with remaining ingredients. Pour any remaining enchilada sauce on top and top with cheese.

Bake at 375 F until cheese is melted - about 12-15 minutes.

Serve with shredded lettuce, salsa/diced tomatoes, beans, and rice.

Yields = 4 servings
Cost: $3.60
Cost per serving: $.90


  1. Annie I've never heard of using potatoes as a filling for enchiladas. Something about it sounds very appealing. Trying these very soon :)

  2. My daughter will LOVE these! She loves my potato flautas, so I know this will be a hit!

  3. Hope you both enjoy! I'm addicted to potato as a filling for Mexican dishes.