Mexican

Avocado and Potato Enchiladas takes 30 minutes to prepare.

Avocado and Potato Enchiladas takes 15 minutes to cook.

Avocado and Potato Enchiladas makes 6 servings.

The ingredients for Avocado and Potato Enchiladas are:

Ingredients:

Flour Tortillas, 7 oz(remove)
Boston Market New Potatoes, 3 serving(remove)
Kraft Finely Shredded Sharp Cheddar Cheese, .66 cup(remove)
*Philadelphia Light cream cheese, 5 tbsp(remove)
*El Pato Brand Tomato Sauce (Mexican Hot Style), 7.75 oz(remove)
100 calorie pack wholly guacamole, 2 serving(remove)
Sour Cream, 4 tbsp(remove)

Here is how you make Avocado and Potato Enchiladas:

Cook potatoes all the way through then mash with the sour cream and Wholly Guacamole. Set Aside.Stir potatoes with softened cream cheese, 1/2 can El Pato, 1/3 cup cheese and salt pepper plus garlic powder and onion powder if desired.Take tortillas, stuff with potato mixture and lay in baking pan seam side down. Repeat for the rest of the tortillas. Cover in the rest of the enchilada sauce and cheese and cook at 365 for 15 minutes. Top with sour cream if desired.Serving Size: Makes 6 enchiladasNumber of Servings: 6Recipe submitted by SparkPeople user THRIFTINGQUEEN.

The nutritional information for Avocado and Potato Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 302.8

• Total Fat: 13.8 g
• Cholesterol: 20.8 mg
• Sodium: 603.4 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 3.4 g
• Protein: 8.9 g

Avocado and Potato Enchiladas is Mexican cuisine.

The dietary needs meet for Avocado and Potato Enchiladas is Vegetarian