Potato Enchiladas? Really?
Being a former New Mexican, I never would have thought of using potatoes for Enchilada Filling, but I was so wrong!
With the addition of mushrooms, and a little dab of Tofu Sour Cream on top these potato enchiladas are the BOMB!
Oh my gosh – and the sauce…… Who knew homemade enchilada sauce could be so easy and tasty.
When my daughter and wife go back for seconds, you know it’s good.
Many thanks to the folks at Forks Over Knives and The Starch Solution for this amazing recipe.
Homemade Enchilada Sauce
Start by making this amazingly easy Enchilada Sauce.
One taste of this and you’ll wonder why you ever bought that canned stuff in the stores.
So fresh soooooo good!
- 8oz can of Tomato Sauce
- 1.5 Tablespoons of Chili Powder
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1/8 teaspoon Ground Pepper
- 2 Tablespoons Cornstarch
Whisk this all together in a small saucepan and slowly add 1 1/2 cups of cold water.
Cook over medium heat, stirring continuously, until it thickens.
Tofu Sour Cream
This sour cream is 100% Dairy-Free.
If you’ve never experimented with Tofu – don’t be afraid to give this a try.
You’ll be amazed how close this comes to the real thing.
- 1 package Extra Firm Tofu
- 2-3 Tbls Lemon Juice
- 1-2 Tbls Red Wine Vinegar
- 1 clove garlic
- 1/4 tsp salt
- 2-3 Tbls of water for consistency
Add all the ingredients to a blender,
Start with 1 Tablespoon of each liquid and add more, one by one, until you get the taste and consistency you like.
- 4 large Yukon Gold Potatoes
- 1 Yellow Onion (diced)
- 2 cloves Garlic (minced)
- 8 oz Mushrooms
- 3/4 cup Low Sodium Vegetable Broth
- 1 tsp Pickled Jalapenos (minced)
- 1 tsp Chili Powder
- Pepper to taste
- 1 handful Fresh Spinach (sliced into strips)
- 2 1/2 cups Enchilada Sauce
- 8 Tortillas
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Preheat oven to 350 degrees
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Boil potatoes in enough water to cover for 5 minutes, drain.
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Saute onion and garlic in 1/4 cup broth until softened
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Add another 1/4 cup broth and mushrooms, cook till softened
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Add last 1/4 cup of broth, spices, and potatoes
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Stir until heated through and bubbly
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Stir in spinach and remove from heat
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Lay potato mixture down center of each tortilla and roll
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Lay each enchilada, seam side down, in a 13" x 9" Baking Dish
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Cover with remaining sauce
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Cover dish with foil and bake for 30 min
Top with salsa, fresh tomatoes, shredded lettuce, or Tofu Sour Cream
John Johnny Dorey
Former New Mexican here, too. Can hardly wait to try this it looks so good. Thanks,
washbear
These were the bomb! Wow, great recipe! Thanks for posting it!
mike
It says to cover with remaining sauce but I do not see where you use it in recipe except at end?
Karen
I put half the sauce in with the potato mixture then covered with the rest. Will double sauce next time. This was good eating!
Debbie
Thank you for this recipe! Thanks also for making it so easy to print the recipe.
diane
Chuck, when I hit the printer button, I get “page not found.” Thanks
Chuck Underwood
Diane, the print button issue has been fixed. I just now saw this comment so sorry in replying so late .
nonyabizzz
OK, first off, this makes waaay too much filling for 8 enchiladas. That said, the flavor is spot on. These are great…
Ginger Conrad
I love this sauce but thicken it with masa flour.
Melissa
Are the potatoes supposed to be diced before boiling?
Chuck Underwood
I usually quarter them. The smaller the piece the quicker they’ll cook.
Becky
…and then they are mashed?