Chili Potato Burritos
You can use any kind of chili pepper you like--I like poblano or
chipotle the best. Serve warm with a dollop of sour cream if desired.
You can substitute taco sauce for enchilada sauce.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Yields: 4 servings
INGREDIENTS
4 potatoes, peeled and chopped
1 cup shredded Colby-Monterey Jack cheese
2 teaspoons chili powder
1 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste
8 (6 inch) flour tortillas
1/2 cup red enchilada sauce
DIRECTIONS
Bring a large pot of salted water to a boil. Add potatoes, and cook
until tender but still firm, about 15 minutes. Drain, cool and mash.
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili
powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and
roll up. Place rolled tortillas side by side in a 8x8 inch baking pan.
Spread enchilada sauce evenly over the top, and sprinkle with remaining
cheese.
Bake in the preheated oven 15 minutes, or until cheese is bubbly.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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