Mashed Potato Enchiladas by Thyme & Love

By SpartyGreenMom

Ingredients

• Ingredients:
• 1/2 tablespoon vegetable oil
• 1 1/2- 2 cups leftover mashed potatoes {I used my creamy slow cooker mashed potato recipe}
• 12 corn tortillas
• 1 1/2 cups Green Enchilada Sauce {recipe follows}
• 1/4 cup chopped cilantro
• For the Green Enchilada Sauce: {makes more than you’ll need for enchiladas}
• 2 pounds tomatillos, husked and rinsed
• 1-2 serranos minced
• 2 garlic cloves minced
• 1/4 white onion chopped
• 1/2 cup cilantro chopped
• 1 tsp salt
• 1 tsp Mexican oregano
• 1/2 cup water
• 1 tablespoon vegetable oil

Details

Servings 4
Adapted from thymeandlove.com

Preparation

Step 1

1. Preheat the oven to 350 degrees.

2.In a large skillet, preferably cast iron heat the oil over medium heat. Add in the mashed potatoes. Flatten the potatoes down with a spatula. You just want to potatoes to slightly turn brown for this recipe. After 5 minutes, check the potatoes and if they are starting to stiffen up and lightly brown, give them a good stir. Cook for another 5 minutes until throughly heated through. Make sure to scrap up any of the brown bits on the bottom of the pan.

3. While the potatoes are reheating, heat a griddle or skillet or medium-high heat. Cook each tortilla for 30 seconds on each side. This helps roll them easier. Transfer to a plate.

4. Once all the tortillas have been heated, assemble your enchiladas. In a 9 x 13 baking dish cover the bottom with 1/2 cup of the enchilada sauce. Place roughly 1-2 heaping tablespoon of the potatoes in the center of the tortilla. Roll the tortilla and place seam side down in the baking dish. Continue to fill and roll each enchilada. Once all the tortillas are placed in the baking dish, pour the remaining cup of sauce over them.

5. Bake for 15 minutes.

6. Top with cilantro. Serve and enjoy!

For the Green Enchilada Sauce: {makes more than you’ll need for enchiladas}
Directions

1. In a large saucepan, place tomatillos and cover with water. Bring to a boil, then reduce to a simmer. Cook until the tomatillos darken in color, about 15 minutes. Drain and transfer to a blender. Allow the tomatillos to cool and reduce some of their juices, about 10 minutes.

2. Add the serranos, garlic, onion, cilantro, salt, oregano, and water to the blender with the tomatillos. Blend until until smooth.

3. In a large saucepan, heat the oil over medium heat. Add in the sauce. It will sizzle so be careful. Cook the sauce until it thickens, about 10-15 minutes.

4. Transfer to a storage container. It will keep in the fridge for about 1 week.