🇲🇽 Mexican Vegetarian

Potato Enchiladas

Name: Potato Enchiladas
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 200 ml Heavy Cream; to taste Salt; 1, sliced into rings Onion; 1 tbsp, for the dish Vegetable Oil; 4 Potato; 12 Corn Tortillas; 1 tsp Ground Cumin; 500 ml Enchilada Sauce; 100 g, grated Cheese; 100 g Queso Fresco

🇲🇽 Mexican

An oven-born mexican classic — potato under a savoury crust that crackles when served. Ready in 48 minutes including prep.

Prep 18 min Cook 30 min Serves 4 Hard

Ingredients

Heavy Cream200 ml
Saltto taste
Onion1, sliced into rings
Vegetable Oil1 tbsp, for the dish
Potato4
Corn Tortillas12
Ground Cumin1 tsp
Enchilada Sauce500 ml
Cheese100 g, grated
Queso Fresco100 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the oven to 190°C and butter or oil a baking dish.
2
Layer the onion over the base, season, then nestle in the potato.
3
Pour the cream around the edges, scatter over the cheese and the ground cumin.
4
Bake for 30-35 minutes until bubbling at the rim and burnished on top.
5
Rest for 5 minutes so it sets, then spoon out with the pan juices and plenty of black pepper.

Chef's tip

Every oven runs hot or cold; start checking 5 minutes early.

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Watch how it's made

Video: ENCHILADAS | Potato And Cheese Enchiladas | Easy Enchilada Sauce Recipe | Meatless Meal Ideas · on YouTube