Enchiladas Del Pueblo Recipe

Cooking Instructions

1. 1

   Prepare Potato Filling

   In a pot, boil the cubed potatoes until tender, about 10-15 minutes. Drain and set aside.

2. 2

   Sauté Onion and Tomato

   In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add diced tomato, chili powder, garlic powder, salt, and pepper. Stir to combine, then add the boiled potatoes and mix well. Cook for an additional 5 minutes, then remove from heat.

3. 3

   Assemble Cheese Enchiladas

   In a baking dish, spread a thin layer of cheese dip on the bottom. Take 6 corn tortillas, fill each with shredded cheddar and Monterey Jack cheese, roll them up, and place seam-side down in the dish.

4. 4

   Assemble Potato Enchiladas

   In the same manner, take the remaining 6 corn tortillas, fill each with the potato mixture, roll them up, and place seam-side down in the dish next to the cheese enchiladas.

5. 5

   Top with Cheese Dip

   Pour the remaining cheese dip over the enchiladas, ensuring they are well covered.

6. 6

   Bake

   Preheat the oven to 350°F (175°C). Bake enchiladas for 20-25 minutes or until heated through and cheese is bubbly.

7. 7

   Serve

   Remove from oven and let cool slightly. Serve with sour cream and a side of mixed salad greens.