Potato Enchilada Good Recipes

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Potato Enchilada

"This dish is a favourite of my circle of relatives's. It sounds awful or even seems that way, but it's miles very tasty in addition to having a chunk of your vegetables. My youngsters don't know that it is higher for them than a cheeseburger!"

Ingredients :

three tablespoons vegetable oil
6 potatoes, peeled and shredded
1 (eight ounce) package deal processed cheese, melted
2 (10 ounce) cans diced tomatoes with green chile peppers, drained
1 (8 ounce) can candy peas, tired
1 (eight.Seventy five ounce) can whole kernel corn, drained
12 (8 inch) flour tortillas

Instructions :

Prep : 20M	Cook : 12M	Ready in : 40M

Heat oil in a massive, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
Stir in half of the peas and half of of the corn, and mash them into the hash browns. When nicely blended, add the remaining peas and corn; maintain mashing to combine. Stir in about 1 cup of the cheese and tomato aggregate and mix well. Cook for 10 minutes, or till heated thru.
Spoon the potato combination into the tortillas and roll like a burrito. Smother with cheese/tomato aggregate.

Notes :

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