- 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
Thursday, November 8, 2012
Mashed Potato Enchiladas with home made sauce
For the Sauce
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)
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