Cheesy Potato & Corn Enchiladas

Cheesy Potato & Corn Enchiladas




Prep Time: 30 Min
Cook Time: 1 Hour 10 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

ENCHILADA SAUCE

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
  
• 2 1/2 Tbsp. AP Flour
  
• 1 Tsp. Mexican Chili Powder
  
• 1 Tsp. Cumin
  
• 1 Tsp. Garlic Powder
  
• 1 Tsp. Onion Powder
  
• 1/2 Tsp. Dried Oregano
  
• 2 Tsp. Valentina Hot Sauce
  
• 1 Tbsp. Tomato Paste
  
• 2 1/2 C PC Brand Plant-Based Chikn Broth
  
• ​1/4 Tsp. + Sea Salt
  

Potato Filling

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1 Yellow Onion, diced
• 1 Bell Pepper, diced
• ​4 cloves Garluc, crushed & minced
  
• 1 Jalapeno, seeded & diced
• 2 Large Russets, peeled & cut in to small cubes (about 1/2" sized cubes)
• 1 Cob Fresh Sweet Corn, stripped from cob
• 1 Tbsp. Tex Mex Seasoning
• 2 1/3 C Monterey Jack Cheese with Jals, shredded
• 1/2 C PC Brand Plant-Based Chikn Broth
• 1/2 Tsp. Red Pepper Flakes
• Sea Salt 

Extras

• 10 x Authentic Mexican Corn Tortillas 

*My torts were about 6 1/2" in circumference. You might find larger / smaller ones so make sure to accommodate with your filling. Just make sure to split the filling evenly between your enchiladas.

• 2/3 C Monterey Jack Cheese with Jals, shredded
• Feta - Garnish
  
• Sour Cream - Garnish
  
• Fresh Cilantro - Garnish

DIRECTIONS

• FILLING - Begin heating the EVOO, butter, pep flakes, half the Tex Mex seasoning, and garlic, in a 12" skillet set to about medium heat. Once heated, let everything sizzle for about a minute without burning. Add the onion, jalapeno, and bell pepper. Season with sea salt, stir, and cook about 4 minutes. Add the cubed potatoes, a liberal amount of sea salt, and the remaining Tex Mex seasoning. Stir and pour in about 1/4 broth, cover, and cook the potatoes about 15 minutes, stirring occasionally to avoid burning. (Turn down potatoes slightly if needed to keep from burning) . Stir in the corn, season again with sea salt, and return the cover for another 15 minutes stirring occasionally or until taters are tender. Add broth as needed to keep the potatoes steaming without burning. Finish by folding in the Monterey jack until potatoes are cheesy and delicious. Taste and season with additional salt if needed.
• ENCH SAUCE - Begin heating the EVOO & butter in a medium sized sauce pot set to about medium heat. Once heated, add the chili, cumin, garlic, onion, and oregano. Stir and let those spices bubble for 30 seconds - 1 minute without burning. Stir in the tomato paste and cook another 30 seconds before stirring in the flour. Let that go another minute before whisking in the broth. Bring the sauce to a boil and once boiled, reduce the heat to medium low, stir in the 1/4 tsp. sea salt & hot sauce, and simmer 7 - 10 minutes until sauce has reduced and thickened. (It's ok if it appears runny, it will continue to thicken as it bakes)
• ASSEMBLY - Preheat oven to 375 F. Heat the tortillas in the oven, microwave, or on the stovetop until they're warm and malleable. Ladle some of the enchilada sauce in to the bottom of a 9" x 14" baking dish and begin assembling. Scoop filling in to the center of the tortillas, fold up over the filling, tuck, and roll until completed. Place the rolled enchiladas in the dish seam side down. Pour the remaining sauce all over the enchiladas, making sure to coat the tortillas entirely. Sprinkle the cheese across the center of the enchiladas and cover the baking dish. Bake 25 minutes, remove cover, and bake another 10 - 15 until cheese is bubbly and melted.
• For service, serve up two or 3 enchiladas and garnish with sour cream, crumbled feta cheese, and fresh cilantro. ENJOY!

HAPPY VEG