You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.

  • Bake in the preheated oven 15 minutes, or until cheese is bubbly.

Nutrition Facts

542 calories; protein 17.9g; carbohydrates 73.6g; fat 20.3g; cholesterol 44.1mg; sodium 700mg. Full Nutrition
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Reviews (151)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2004
I've read lots of the reviews under this recipe and have taken to heart a few things that really helped..first..this recipe for 4 servings needs an 8.5 x 11 pan to fit all the roll-ups into..and second...definitely needed more spice...so, what I have done to cut corners a bit is added 3/4 pkg of taco seasoning (I bet chili seasoning would work great too) and still added the garlic. I also added a small amount of corn, but next time will double it (I suggest about 1 cup). I also added lots more enchilada sauce--actually the whole jar! My husband's comment was, "You can definitely make this one again!" My daughter's comment was "Just a little too spicy"...but then again, she did eat it right up! :) To go with this recipe, I made the 'Salad de Colores' found on this website--and the two go marvelously together! Read More
(51)

Most helpful critical review

Rating: 3 stars
08/17/2007
This was good, but it was a little dry. Next time I'll definitely add some more sauce as well as green chiles or jalapenos for some spice. Onions would be good and I like others' suggestions for corn and black beans. Read More
(9)
219 Ratings
  • 5 star values: 78
  • 4 star values: 84
  • 3 star values: 37
  • 2 star values: 16
  • 1 star values: 4
Rating: 5 stars
06/23/2004
I've read lots of the reviews under this recipe and have taken to heart a few things that really helped..first..this recipe for 4 servings needs an 8.5 x 11 pan to fit all the roll-ups into..and second...definitely needed more spice...so, what I have done to cut corners a bit is added 3/4 pkg of taco seasoning (I bet chili seasoning would work great too) and still added the garlic. I also added a small amount of corn, but next time will double it (I suggest about 1 cup). I also added lots more enchilada sauce--actually the whole jar! My husband's comment was, "You can definitely make this one again!" My daughter's comment was "Just a little too spicy"...but then again, she did eat it right up! :) To go with this recipe, I made the 'Salad de Colores' found on this website--and the two go marvelously together! Read More
(51)
Rating: 4 stars
12/31/2002
I made some changes to the recipe and it turned out excellent. I added 1 can of whole kernal corn, 1 can of creole style black beans, and about 5 spoonfuls of diced Jalepenos. I had to use an 8x11.5 inch backing dish and also added a little bit more cheese and enchilada sauce. Very, very good. Would rate 5 stars with the changes. Read More
(36)
Rating: 5 stars
02/23/2006
I read the reviews so I added black beans and corn. I'm glad I did because these were so good! I used small whole wheat tortillas and a big can of enchilada sauce. Yummy! I will make these again. Read More
(22)
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Rating: 4 stars
11/30/2006
This is a good basic recipe that I have never even heard of before. It is a little carb-heavy, so I would definitely recommend adding other things to the potatoes. I added fresh spinach sauteed with garlic, and a can of black beans. I also, like another reviewer, made the "red enchilada sauce" from this website. It was all really good, but it makes a LOT of food! I took the extra leftovers to work the next day, and people were asking for the recipe! I think it would be especially good to use with leftover mashed potatoes, otherwise it is a little bit time consuming. Read More
(21)
Rating: 4 stars
05/09/2005
I made this recipe for Cinco de Mayo and LOVED it. I made minor modifications that I gathered from the reviews. I added both black beans and corn and also added taco seasoning. I used a blend of fat free and reduced fat cheeses but I used way more than just one cup. I bought hot enchilada sauce by mistake but it turned out to be a happy accident. Great recipe. Read More
(11)
Rating: 5 stars
04/30/2006
This is a great recipe. I added one can of black beans, one can of mexi-corn and seasoned with half pack of taco seasoning mix. I still added the called for spices and it was not too much spice. I also added a little more cheese and definitely extra enchilada sauce. Read More
(10)
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Rating: 3 stars
08/16/2007
This was good, but it was a little dry. Next time I'll definitely add some more sauce as well as green chiles or jalapenos for some spice. Onions would be good and I like others' suggestions for corn and black beans. Read More
(9)
Rating: 4 stars
04/18/2007
These turned out very tasty. My husband was skeptical but he loved them. I thought they were just a touch too dry but it was nothing that cannot be adjusted. Read More
(9)
Rating: 5 stars
04/17/2006
This looked ok but I tex-mexed it up a bit by using chunks of boiled potatoes sauteed with some jalapenos and cumin for a bit. Using corn tortillas adds more flavor too (and makes it more healthy). Read More
(8)
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