Potato-Cheese Enchiladas

posted in: Main Dishes, Recipes, TexMex | 3
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This was the last recipe I made just before I decided to start writing the cookbook. Already I’m looking at the last pan of enchiladas in the freezer wistfully and thinking, “Remember when I made things other than sandwiches?”
Actually, the writing is going great. A little more than a week after starting I have eight recipes in the bag and only one that didn’t work out. It’s hard work, but I expected that. Only hard work is going to produce real results.
These enchiladas owe their brilliant red-orange color not to tomatoes or spices, but to guajillo peppers.  Guajillo peppers are large, mild, dried red peppers with a distinctively fruity flavor. The sauce made from them is perfect for a mild enchilada filling, so I went with potatoes and pepper-jack Daiya vegan cheese.  This only uses half the package of Daiya, but the rest can be frozen.
Potato-Cheese Enchiladas
1-1/2 cups boiling water
1.75 ounces/50 g guajillo peppers (6 peppers)
A few tablespoons olive oil, divided use
1 large onion, diced small
6 cloves garlic, minced
1 teaspoon ground cumin
1 bouillon cube or salt to taste
4 medium potatoes, about 1-1/2 pounds/680 g
18 corn tortillas
1 cup grated vegan cheese
1/4 teaspoon salt
To make the sauce,  pour the boiling water over the peppers in a small bowl. Let stand for 20 minutes or longer.
Preheat the oven to 400 F. Heat 1 tablespoon olive oil in a large skillet and sauté the onion until tender, about 5 minutes. Add garlic and cook another minute.
Transfer the peppers, along with their soaking water, to a blender. Add the onion, cumin, and the bouillon cube or salt. Blend until smooth.
Toss the potato cubes with another tablespoon or 2 of olive oil. Spread in a single later in an oiled baking pan and roast for 25-30 minutes, turning over once or twice.
Heat the oven to 350 F. To assemble the enchiladas, have the roasted potatoes and cheese near by, as well as a plate. Oil 3 8 x 8-inch baking pans (or 1 8 x 8-inch pan and one 9 x 13-inch one) Mix about 1/3 of the sauce with 2/3 cup water and 1/4 teaspoon salt in a pie pan. Spread a few tablespoons of sauce in the bottom of all the baking pans.
Dip both sides of a tortilla in the sauce mixture to soften it a bit. Put it on the plate and add a couple of tablespoons of cubed potato and slightly less than a tablespoon of cheese. Roll up loosely and place seam-side down in a casserole dish. Continue with remaining tortillas. You’ll be able to get 6 enchiladas in a single 8 x 8-inch pan.
Bake for about 20-25 minutes until heated through.
Serves 6 to 9.

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3 Responses

  1. Yum Claire !!! Love the color and cannot believe it is just from peppers. Love the unusual filling of potatos as usually, you fill with beans, and onions and peppers and all that. Good luck with your book :)

  2. Oh Claire, this looks and sounds fantastic. I can’t wait to make it. I just hope we have those peppers here.

  3. My mouth is watering here! This enchilladas looks so delicious!
    Good luck with your book!

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