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Potato Enchilada
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Cheesy hash brown burrito loaded with peas, corn, and topped with sour cream, salsa, and fresh veggies of your choice.
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
Instructions:
  • In a large skillet over medium heat, fry shredded potatoes until golden brown on both sides. Mix melted processed cheese with diced tomatoes with chiles in a small bowl.
  • Combine half of the peas and half of the corn into the hash browns, mashing them together. Incorporate the remaining peas and corn by continuing to mash. Add in around 1 cup of the cheese and tomato mixture, stirring until fully mixed. Heat through for about 10 minutes before serving.
  • Fill the tortillas generously with the potato mixture and roll them up like a delicious burrito, then cover with the cheesy tomato mixture.

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