This is a very simple, budget friendly yet satisfying meal to make and even making everything from scratch, it can be completed in about an hours’ time. Enchilada sauce and tortillas can be purchased and left over mashed potatoes can be used for the filling which would cut preparation time in half. Spices, flour and oil are the only ingredients we have to buy which makes this a very cheap meal to make. For those purchasing all ingredients four to five dollars would more than cover the costs. This recipe will make approximately 8 filled tortillas and will more than feed a family.filling
3 cups mashed potatoes
one medium onion-dices
2 cloves garlic-minced
1 tablespoon olive oil
1 to 2 jalapeño chili peppers-seeded, minced
1 tsp salt
Enchilada sauce
4 Tbsp chili powder
2 teaspoons ground cumin
1 teaspoon crushed oregano
1 teaspoon garlic powder
1 teaspoon cinnamon
1 teaspoon sugar
1/4 cup flour
2 Tbsp olive oil
2 cups water
1 teaspoon salt
First make the enchilada sauce. Mix chili powder, cumin, oregano, garlic powder, cinnamon, sugar, salt, and flour and oil in small pan. Cook for a minute or two, until fragrant. Slowly whisk in the water, until smooth. Let come to a simmer, cook for a minute, then remove from heat, cover and set aside.
To prepare the filling: Heat olive oil in a sauté pan on medium heat. Add the chopped onion and jalapeños and cook until the onions are translucent, about 3-4 minutes. Add the garlic and cook a minute more. Stir in mashed potatoes and mix well. Remove from heat.
To assemble: warm tortillas slightly so that they are pliable. Place 1/3 to 1/2 cup of filling in tortilla and roll. In a large baking dish put ½ cup of sauce on bottom of pan and spread evenly. Place rolled tortillas in pan then cover with remaining sauce. Bake at 400 degrees for 20 minutes.
I typically top with cheese, lettuce or cabbage shreds, green onion and a dollop of sour cream. Guacamole can also be served as a condiment. I serve this with beans or a small salad
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