Mashed Potato Enchiladas with Cool Green Salsa Salad

[Guest guest]

I have an enchilada sauce to try, but I still have a few cans of Wal-Mart

Red sauce to use up. I put my possible freezing ideas in the recipe. I've

frozen Zucchini enchiladas successfully, don't see why these wouldn't work.

 

 

Mashed Potato Enchiladas

 

Makes 10 enchiladas (I might try to freeze some since there's just two of

us)

 

These come together quickly. Because the components are warm, baking time

is short. Instant mashed potatoes and a microwave can be used by cooks in a

rush.

 

1 1/2 lbs red potatoes (about 3 large)

1/2 medium onion

2 cloves garlic

1 tbsp olive oil

10 (6 inch) corn tortillas

1 1/4 cups prepared enchilada sauce (Wal-Mart's red sauce is cheap and good!

but does had MSG)

1/2 cup nonfat sour cream, or vegan equivalent

salt and pepper to taste

1/2 cup shredded cheddar cheese, or vegan equivalent

 

Prepare the components:

1. Preheat the oven to 400. Peel potatoes, if desired, and cut them each

into 8 pieces. Place potatoes in a medium steep-sided skillet and cover

with water. Bring to a boil, reduce heat, and boil gently until tender,

about 15 minutes. (Me, I'd use a 2 qt saucepan)

2. While potatoes cook, finely chop onion and garlic. In a medium skillet,

saute onions and garlic in oil until golden, about 7 minutes. (I'm not

adding the garlic until the onions almost done so it won't burn)

3. Divide tortillas into 2 stacks of 5, wrap in foil, and place in oven to

warm, about 5 minutes. Spread 1/4 cup enchilada sauce over the bottom of an

8x12 inch baking dish (me, warm in micro, 30 sec..)

4. Drain potatoes and add to skillet with onion and garlic. POur remaining

enchilada sauce into sauce pan used to boil potatoes. Lightly mash

potatoes, onions and garlic with a masher or fork to mix. Stir in sour

cream or alternative and add salt and pepper.

 

Assemble and bake:

5. Arrange a work aread with easy access to sauce, filling and prepared

baking dish. You'll also need a plate and the warmed tortillas.

6. Dip a tortilla into the sauce, coating both sides, and place on plate.

Spoon about 1/4 cup of mashed potatoes down the middle of the tortillas and

roll up. Place in prepared baking dish, seam side down. Repeat with

remaining tortillas and filling. (Two rows of 5 will fit nicely). I'd

freeze them at this point with the sauce in a separate bag, and use an 8x8

dish to cook 5.

7. Spoon any remaining sauce over enchilads and sprinkle with cheese. Bake

for 10 to 15 minutes, until cheese is melted and enchiladas are heated

through.

 

 

Cool Green Salsa Salad

 

Makes 4 servings

 

While the enchiladas are baking, toss together this quick side-dish salad.

 

2 cups shredded iceberg lettuce

1/2 medium cucumber, seeded and diced

2 green onions, chopped

1 tbsp each chopped parsley and cilantro

Juice of 1/2 lime

salt and pepper to taste

 

In a salad bowl, toss together all ingredients.

 

 

Veggie Life Spring '02