Potato Enchiladas

By á-4939

Ingredients

• Enchilada Sauce:
• 12 medium potatoes, peeled and chunked
• 1 cup soy or almond milk
• 1 cup chopped green onions
• 1 cup frozen corn kernels, thawed
• 2 tablespoons chopped green chilies
• 12-14 whole wheat or corn tortillas(or more as needed)
• 6 cups Enchilada Sauce
• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 tablespoons water
• 1 28 ounce can crushed tomatoes
• 1 4 ounce can chopped green chilies
• 2-3 tablespoons chili powder
• 1 tablespoon soy sauce (you can make it soy free by using tamari)
• 1/2 teaspoon ground cumin
• 1 1/2 cups water
• 3 tablespoons cornstarch

Preparation

Step 1

Put the potatoes in a large pot with water to cover. Bring to a boil, cover and cook until tender, about 20 minutes. Drain, place in a bowl and mash with the soy or almond milk until creamy, adding a bit more milk if desired to reach the proper consistency. Stir in the green onions, corn and green chilies. Set aside.

While the potatoes are cooking, prepare the enchilada sauce. Place the onion and garlic in a large saucepan with the water. Cook, stirring frequently for about 3 minutes until onion softens. Add the tomatoes, green chilies, chili powder, soy sauce, cumin, and one cup of the water. Mix well, cover and cook over low heat for 10 minutes. Mix the cornstarch with the remaining ½ cup of water. Stir into the sauce and continue to cook and stir until thickened.

Preheat oven to 350 degrees.

Spread about 1 ½ cups of the sauce over the bottom of a 9 x 12 baking dish. Spread a line of potatoes down the center of each tortilla. Roll up and place seam side down in the baking dish. Repeat until all potatoes are used. Pour the remaining sauce over the tortillas. Cover with parchment paper and foil and bake for 30 minutes, or until sauce is bubbly.