Do you hear that?
That is the sound of bubbling, thick, rich enchilada sauce blanketing delicate tortillas straight out of the oven. The subtle scent of chili spice, garlic, and cilantro fills the air. Your fork digs in, your mouth starts to water, and a wave of flavor floods your mouth.
Your tongue is slightly burnt, because let's face it-you couldn't wait. Enchiladas desperately need to be served steaming hot, because you need this:
The pull factor.
The tortillas are so tender, they melt in your mouth, the burst of the ice cold, acidic crema cools everything down. You plunge your fork into another bite, each time, mulling over the crispy potatoes that pair so well with the heat, and acidity.
These are my completely non traditional, completely delicious, cheater's potato enchiladas. Not to toot my own horn, but my classic enchiladas are legendary.
Okay, that sounds like I am tooting it, and maybe I am.
While my original enchiladas are legendary, they are VERY indulgent, and take like an entire day to make. One day, I will make them, photograph them, and post them for all of you, if you dare take the challenge. I only make them like once a year (the last time I made them was when my parents were in town in September 2016 ). They are the pinnacle of incredibly satisfying decadence.
But, as you can imagine, we crave enchiladas more often than once a year. If it was up to Jake, we would have my enchiladas twice a week. A few weeks ago, I was being lazy, didn't feel like making meaty enchiladas, and since we are still trying to not indulge much, my classic was out of the running.
So I created these place-holder vegetarian enchiladas! Ready in under an hour, this dish has rich flavors, perfect for all of the toppings you desire. The best part about these? Incredibly filling, you can stop at one and be full.
You don't stop at one.
There is something so special about enchiladas to me. They are a labor of love. The assembly, the simmering sauce, the scent of the fresh cilantro sprinkled atop the melted cheese, the warmth that fills your belly. Everyone is happy after a plate of enchiladas.
I know I am.
I suggest a smokier sauce with the enchiladas. It pairs nicely with the chili garlic potatoes. And I use Siete Coconut & Cassava flour tortillas, they are my favorite gluten-free tortillas, but if you want to use regular tortillas, use your favorite flour tortillas. While I use corn in my original enchilada recipe, flour is better in this dish because of the starchy potatoes.
There is nothing more warm and inviting than a plateful of steaming hot, cheesy, and spicy enchiladas. Make sure to pile on the toppings as well! My favorites are sliced avocado, crema/sour cream/Greek yogurt, drops of lime juice, cilantro, and raw onion (just not all at once).
These potato enchiladas are insanely easy, and a fun way to change up your routine when it comes to Mexican food. Even though these are not authentic, sometimes you just have to eat something tasty. Plus these are incredibly filling!
Prep time: 15 minutes
Cook time: 30-40 minutes
Total time: About an hour
- 2 cups enchilada sauce
- 4 cups diced red or yellow creamer potatoes (skin on)
- Salt & pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 6 grain-free tortillas (or your favorite flour)
- 6 ounces Mexican melting cheese, shredded (I used Cacique quesadilla cheese)
- Cilantro for serving
- 1/4 cup Greek yogurt
- Juice of half of a lime
- Water to thin
- Preheat the oven to 400 degrees. Wash and dice the potatoes into small cubes, place on a cookie sheet, toss with 1/2 tablespoon of olive oil, sprinkle with salt and pepper.
- Roast in the oven for 10 minutes, toss the potatoes, flipping onto the other side, roast for an additional 10 minutes or until the skin is crispy and cooked through. A fork should easily pierce through the potato.
- While the potatoes slightly cool, mix together the dry rub spices and salt in a medium sized bowl (large enough to accomodate the potatoes). Toss the potatoes in the bowl with the spice rub, coating completely. Set aside.
- Place about 1/2 of a cup of enchilada sauce in the bottom of an cast iron skillet or casserole dish. I like the cast iron, because it is easy to clean, and is beautiful to serve the enchiladas in.
- Pour around 1 cup of enchilada sauce into a shallow bowl, this will be used to coat the tortillas.
- Heat the tortillas one by one in a cast iron pan or non stick skillet until warmed, dip each tortilla on either side into the enchilada sauce. Coating fully, shake off any excess.
- Place a tortilla in the enchilada pan, fill the tortilla with about a 1/2 cup of the roasted/coated potatoes and about a half an ounce of shredded cheese (about 2 tablespoons or so).
- Roll the enchilada into a tube or flauta shape.
- Repeat 5 more times.
- Coat the rolled enchiladas with the remaining sauce.
- Sprinkle the remaining cheese on top of the enchiladas.
- Slide the pan into the oven, bake until warmed thoroughly, and the cheese is melted. About 10 minutes, possibly longer depending on your oven, or if you like crispier cheese.
- Top with diced cilantro, avocado and crema.
- To make the crema: about 1/4 cup Greek yogurt, lime juice (about half of a lime), and add water by tablespoon, mixing until it reaches the viscosity you prefer!