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Wooden Surface Set with Baking Dish, Water Glass, Avocado Half, Plate of Mashed Potato Enchiladas and Silverware
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5 from 6 votes

Mashed Potato Enchiladas

These cozy potato enchiladas are the most delicious way to use leftover mashed potatoes! Super comforting, a little spicy, and easy to make.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entree
Cuisine: American, Mexican
Servings: 6
Calories: 338kcal
Author: Alissa Saenz

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cups leftover mashed potatoes
  • 2 ½ cups enchilada sauce*, divided
  • 1 (4 ounce or 113 gram) can green chilies
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon hot sauce (I used Cholula)
  • Salt and pepper, to taste
  • 12 to 14 corn tortillas
US Customary - Metric

Instructions

  • Coat the bottom of a large skillet with the oil and place it over medium heat.
  • Give the oil a minute to heat up, then add the onion.
  • Cook the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.
  • Add the garlic and cook it with the onion for about 1 minute, until very fragrant.
  • Stir in the potatoes, ¼ cup of enchilada sauce, the green chilies, cumin, oregano, and hot sauce.
  • Bring the mixture to a simmer and cook it for about 5 minutes, stirring occasionally and scraping the bottom of the skillet with a spoon to prevent burning.
  • Remove the skillet from heat and season the mixture with salt and pepper to taste.
  • Preheat the oven to 400°F.
  • Ladle about ½ cup of enchilada sauce into the bottom of a 9 x 13 inch baking dish.
  • Spoon about 3 tablespoons of the potato mixture into a corn tortilla, roll it up tightly, and place it in the dish. Repeat the process until all of the filling and tortillas are used.
  • Pour the remaining sauce evenly over the enchiladas.
  • Place the dish into the oven and bake the enchiladas until they darken a bit and the sauce around the edges becomes bubbly.
  • Remove the dish from the oven and let it sit for about 5 minutes before serving.
  • Divide onto plates and top with toppings of choice. Serve.

Notes

*If you're using canned enchilada sauce, you'll need two (10 ounce) cans.

Nutrition

Serving: 3enchiladas (¼ of recipe) | Calories: 338kcal | Carbohydrates: 60.8g | Protein: 8.1g | Fat: 8.5g | Saturated Fat: 1.5g | Sodium: 478mg | Potassium: 651mg | Fiber: 7.4g | Sugar: 4.4g | Calcium: 112mg | Iron: 3mg