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Potato Enchilada

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Potato Enchilada

Directions

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Ingredients :

  • 3 tablespoons vegetable oil
  • 6 potatoes
  • peeled and shredded
  • 1 (8 ounce) package processed cheese
  • melted
  • 2 (10 ounce) cans diced tomatoes with green chile peppers
  • drained
  • 1 (8 ounce) can sweet peas
  • drained
  • 1 (8.75 ounce) can whole kernel corn
  • drained
  • 12 (8 inch) flour tortillas
  • Methods :

  • Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
  • Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
  • Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.
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