Best 3 Three Pan Potato Enchiladas Recipes
Embark on a culinary journey to Mexico with our delectable Three-Pan Potato Enchiladas recipe. This vegetarian dish combines tender potatoes, a flavorful tomato sauce, and a trio of creamy sauces to create a symphony of flavors that will tantalize your taste buds. Our detailed instructions guide you through every step, from preparing the potatoes to assembling the enchiladas, ensuring a perfect result every time.
In addition to the classic Three-Pan Potato Enchiladas, we also offer a delightful selection of other enchilada variations to satisfy every palate. Choose from our savory Sweet Potato Black Bean Enchiladas, packed with vibrant flavors and healthy ingredients, or indulge in our indulgent Creamy Chicken Enchiladas, bursting with tender chicken and a rich, cheesy sauce.
For a vegan delight, our Three-Chile Roasted Vegetable Enchiladas offer a medley of roasted vegetables enveloped in a flavorful trio of chili sauces. And for a unique twist, our Easy Cheesy Corn Enchiladas combine the classic flavors of corn and cheese in a comforting and satisfying dish.
With each recipe carefully crafted and tested, our collection of enchilada recipes promises to deliver a delightful culinary experience. Whether you're a seasoned cook or a novice in the kitchen, our step-by-step instructions and helpful tips ensure you'll create mouthwatering enchiladas that will impress your family and friends.
POTATO AND CHORIZO ENCHILADAS
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the enchilada sauce: Heat the canola oil in a medium saucepot over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the garlic and cook another 2 minutes. Transfer the onions and garlic to a blender. Add the stock, chili powder, salt, pepper and tomato paste and blend on high until smooth, about 30 seconds.
- For the enchiladas: Heat a large skillet over medium heat. Add the chorizo and cook, breaking it up into small pieces with a wooden spoon, until cooked through, 6 to 8 minutes. Drain off the rendered fat. Let cool.
- Preheat the oven to 375 degrees F.
- Heat the canola oil in a small skillet over medium heat. Fry each tortilla until lightly crisp but still pliable, 10 to 15 seconds. Drain on a baking sheet lined with paper towels.
- In a large bowl, toss together the chorizo, home fries or potatoes and 1 cup of the cheese.
- Ladle about 3/4 cup of the enchilada sauce into the bottom of a 9-by-13-inch baking dish. Place about 1/4 cup of the chorizo mixture in the center of each tortilla and roll up. Arrange the filled tortillas in the baking dish seam-side down in a single row from end to end. Pour the remaining enchilada sauce over the top. Top with the remaining 1 cup cheese. Bake until the cheese is melted and bubbly, 15 to 20 minutes.
- While the enchiladas cook, combine the sour cream, hot sauce and lime juice in a small bowl.
- Drizzle the enchiladas with the sour cream mixture and garnish with the cilantro.
POTATO ENCHILADA
This dish is a favorite of my family's. It sounds awful and even looks that way, but it is very tasty as well as having a bit of your veggies. My kids don't know that it's better for them than a cheeseburger!
Provided by Teresa Woodward Plowman
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oil in a large, 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 the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
- Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 53 g, Cholesterol 14.9 mg, Fat 11.9 g, Fiber 4.9 g, Protein 10.8 g, SaturatedFat 4.2 g, Sodium 728.4 mg, Sugar 2.9 g
THREE POTATO SALAD
This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Place all of the potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Reduce heat; cook for 20-30 minutes or until tender. Drain and cool., Place potatoes in a large bowl; add onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 171 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 241mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- To save time, use pre-shredded cheese and frozen corn. These convenient ingredients can be found in most grocery stores.
- For a vegetarian version of this dish, omit the ground beef and add an extra cup of vegetables, such as bell peppers, onions, or zucchini. You can also use crumbled tofu or tempeh as a meat substitute.
- If you don't have enchilada sauce, you can make your own by combining tomato sauce, chili powder, cumin, and oregano. You can also use salsa or taco sauce as a substitute.
- To make the enchiladas ahead of time, assemble them and then cover them tightly with plastic wrap. Refrigerate for up to 24 hours. When you're ready to serve, bake them according to the directions in the recipe.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or shredded lettuce.
Conclusion:
Three-pan potato enchiladas are an easy and delicious meal that can be enjoyed by people of all ages. They are perfect for a weeknight dinner or a casual gathering. With just a few simple ingredients, you can create a dish that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give these enchiladas a try. You won't be disappointed!
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