Dinner

Potato and Onion Enchiladas is for Dinner.

Potato and Onion Enchiladas takes 25 minutes to prepare.

Potato and Onion Enchiladas takes 20 minutes to cook.

Potato and Onion Enchiladas makes 4 servings.

The ingredients for Potato and Onion Enchiladas are:

1/2 T. Olive Oil
1/2 large onion, diced
1.5 c. new potatoes, skin on, small dice (1/4")
2 cl. garlic, minced or pressed
1 t. ground cumin
1/2 T. chili powder
1 t. oregano
1/4 c. Fage 2% Greek yogurt
1/2 T. unsalted butter
1/2 t. salt (or to taste)
8 corn tortillas
10 oz. can red enchilada sauce (I use La Victoria)
1/2 c. shredded Monterey Jack cheese (2 oz.)

Here is how you make Potato and Onion Enchiladas:

Preheat oven to 375.Boil 2 qt. water in a medium (3 qt.) saucepan.Heat olive oil in a saute pan over medium-low heat. Add onions and cook, stirring frequently (you want these to become translucent and soft, but not brown). When water boils, add potatoes. Cook until still tender, but can be easily pierced by a fork. Drain.While potatoes boil, add garlic, cumin, chili powder, and oregano to onions. Continue to stir regularly to avoid burning. You can add a tablespoon or two of water if needed.Drain potatoes and return to pan. Add onion mixture, yogurt, butter, and salt. Mash until combined, but a few lumps are not a bad thing.Prepare 7x11 pan with cooking spray. Add about 1/4 c. enchilada sauce, and tilt pan to evenly cover the bottom.If you wish to roll your enchiladas, you can do that -- fill with the potato/onion mixture, and place in the pan, seam side down.Or, make a layer covering the bottom of the pan with 4 tortillas. Break tortillas as necessary to fit. Spread the potato/onion mixture evenly over the tortillas. Top with other 4 tortillas in the same manner.Cover enchiladas with remaining sauce, and sprinkle with cheese.Bake for 20 minutes, or until cheese is melted.Number of Servings: 4Recipe submitted by SparkPeople user KHBERGER03.

The nutritional information for Potato and Onion Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 290.7

• Total Fat: 11.0 g
• Cholesterol: 17.8 mg
• Sodium: 916.8 mg
• Total Carbs: 39.9 g
• Dietary Fiber: 6.0 g
• Protein: 9.8 g

Potato and Onion Enchiladas is Mexican cuisine.

The dietary needs meet for Potato and Onion Enchiladas is Vegetarian