Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
potato enchiladas

Potato and Mushroom Enchiladas

  • Author: Brand New Vegan
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 -6 1x
  • Category: Main
  • Cuisine: Mexican

Description

These Potato and Mushroom Enchiladas are amazing. Being a former New Mexican, I never would have thought of using potatoes for filling, but I was so wrong!


Ingredients

Scale
  • 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 ( )

Instructions

  1. Preheat oven to 350 degrees
  2. Boil potatoes in enough water to cover for 5 minutes, drain.
  3. Saute onion and garlic in 1/4 cup broth until softened
  4. Add another 1/4 cup broth and mushrooms, cook till softened
  5. Add last 1/4 cup of broth, spices, and potatoes
  6. Stir until heated through and bubbly
  7. Stir in spinach and remove from heat
  8. Lay potato mixture down center of each tortilla and roll
  9. Lay each enchilada, seam side down, in a 13" x 9" Baking Dish
  10. Cover with remaining sauce
  11. Cover dish with foil and bake for 30 min

Notes

Top with salsa, fresh tomatoes, shredded lettuce, or Tofu Sour Cream