Foodie Friday: Mashed Potato Enchiladas

Whenever I introduce these to someone they usually question me - What are you trying to feed me?! - the name is a little strange. But, I guarantee they are delicious, comforting food that even meat-eaters will love. Potatoes and dairy form a complete protein which satisfies on so many levels.

This recipe makes a lot, and takes a few steps... but they freeze beautifully (if your family is on the smaller side and you actually have any left).

Without further adieu, here is the recipe:

5 lb. bag red-skin potatoes, partially peeled and cut into rough 2 in. cubes
1 bag 8-in whole wheat tortillas
1 lb. block cheddar, shredded (I use white cheddar but it really makes no difference)
3 cloves garlic, minced
1 medium sweet onion, large dice
1 1/2 c. sour cream
2 15 oz. cans (red) enchilada sauce (you won't need it all)
1 Tbs. butter or olive oil
salt and pepper

Preheat oven to 350 degrees.

Place potatoes in a large stock pot with water to cover and a dash of salt. Bring to a boil and cook until potatoes are soft, then drain.

Meanwhile, saute onions in butter or olive oil until soft and fragrant (about 7 minutes), add garlic and cook another three minutes or so.

Brush tortillas with enchilada sauce, cover with tin foil and place in oven for about 5 - 8 minutes.

Once potatoes are drained, return to pot and add 1/3 cheese, garlic and onion mix, 2/3 can of enchilada sauce, and sour cream. Mash together until well combined.

Pour enough enchilada sauce in the bottom of a 9x13 pan to cover.

Fill warmed tortillas with potato mixture and place in 9x13 pan. Drizzle with enchilada sauce. NOTE: this is to taste - however, using a lot of enchilada sauce can turn dish into a casserole (which still tastes great) instead of individual enchiladas. Cover with remaining cheese and place in oven for 35 minutes - until cheese is bubbly (and browned if you like).

These are great with a fresh salad or green vegetables.

Enjoy!