Thursday, November 8, 2012

Mashed Potato Enchiladas with home made sauce

For the Sauce

  • 1/4 cup chili powder
  • 2 cups chicken stock (I used NO chicken chicken stock, we never have chicken stock in the house unless I made it)
  • 10 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
I whirred everything up in my vita-mix, I thought the flavor was AWESOME, the sauce was much thicker than store bought however.

For the enchiladas:

 1 lb of taco meat (mine was left over from making tacos)
5 Russet potatoes
2 TBS butter
1/4 cup milk
12-1 cup cheese, shredded
1 cup re-fried beans (you can use more that's what I had left over from making tacos)
tortillas

I boiled the potatoes to make mashed potatoes, using the butter and milk to form fluffy, but not super smooth and runny potatoes, adjust as needed. I ended up having about 2.5 cups potatoes I would wager.

I then stirred in the meat and heated through.

I spread the inside of each tortilla (I easily made 8) with a little re-fried bean, then two spoonfuls of the potato meat mixture. Topped with a sprinkle of cheese then rolled up.

Topped with home made sauce (I used about 2/3 of the total yield  then topped with cheese and heated in a 350* oven for 30 minutes or so





2 comments:

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  2. Oh goodness, those look good!

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