Sometimes for dinner we have more time to prepare meals, but on some nights, we need a recipe that comes together quickly. Have you ever had one of those days when you arrive home and realize you did not defrost any meat for dinner? This recipe for enchiladas requires no meat and is great for this time during Lent. The key to making this dish stand out is frying the diced potatoes. It adds so much more flavor and texture than just using boiled potatoes. I prepared this filling exactly the way my mom would prepare her beef picadillo recipe, but I added nopales (cactus) and poblano pepper instead of meat. It’s great for crispy tacos, tostadas or enchiladas. If you have any filling left over, it makes a great breakfast the next day by mixing it in with some scrambled eggs. At the end of the recipe post, you will find the links to some of my favorite sauces to serve over enchiladas.
Yields 4 servings
Prep Time- 30 minutes
Cook Time- 50 minutes
4 cups white or red potatoes, peeled and diced
1/2 red onion, diced
1 poblano, diced
1 serrano minced, plus 1 sliced for salsa separate
2 cloves garlic, minced
1 roma tomato diced, plus 2 sliced into quarters for salsa
1 teaspoon chicken bouillon granules or chicken soup base
1/2 teaspoon oregano
1/2 teaspoon cumin
1/3 teaspoon pepper
1/4 cup water
1 full cup nopalitos, drained , rinsed and diced
1/4 cup cilantro, chopped plus more for garnish
12 corn tortillas
4 cups of your favorite enchilada sauce, red or green
2 cups shredded cheese, I used Monterey Jack
For the Garnish:
4 cups shredded lettuce
2 Roma tomatoes, sliced
Red or white onion, sliced thin, optional
1 avocado sliced
1. Preheat 4 tablespoons of olive oil to medium heat for a few minutes in a large skillet. Add the potatoes, cover and cook for 15 to 20 minutes. Turn them as needed to brown most sides. Drain onto plate lined with paper towels, set aside.
2. To that same skillet, add 1 more tablespoon of olive oil and return to medium heat. Add onion, poblano, serrano and garlic. Season lightly with salt and pepper and cook for 6 minutes. Add the diced Roma tomato and cook for a few minutes.
3. In the blender, add the remaining tomato, chicken bouillon, oregano, cumin, pepper and water. Blend on high until smooth add to pan, stir well to combine. Bring to a boil, taste for salt and cook for 5 minutes or until the sauce thickens. Add the nopalitos and fried potatoes, mix and cook just until warm. Fold in some freshly chopped cilantro. Cover and remove from heat.
4. Preheat oven to 350ºF. To soften the corn tortillas, lightly fry them in oil just until soft and pliable. I use about 1/4 cup of oil in a frying pan, then stack them as you take them out of the oil. Add 1 cup of enchilada sauce to bottom of baking dish and spread out evenly. Fill and roll as tight as you can, and transfer to baking dish seam side down. Pour 2 cups of enchilada sauce over top, sprinkle with cheese and bake in oven just until cheese melts. Garnish with your favorite toppings.
Tip: I like to use any extra enchilada sauce and ladle it in the bottom of my serving plate before adding enchiladas on top. Extra sauce is always good!
For enchilada sauce recipes: