Mashed Potato Enchiladas

This week, most food bloggers will be sharing recipes to complete your Thanksgiving menu. However, I’m not one of them. Here’s a little secret: I’ve never hosted my own Thanksgiving. I always make components of the various meals we attend, and most of those recipes are already on the blog somewhere. So this week, I thought that instead of sharing Thanksgiving dishes, I’d share dishes to help you use up your Thanksgiving leftovers.

As soon as I saw this recipe on Taste and Tell, I was intrigued, and I knew I had to make it. Mashed potatoes rolled up in a flour tortilla and baked like an enchilada? I’d never heard of such a thing!

Well, we all loved these. A LOT. I added black beans, corn, and some green chilies to the filling, which made them taste even better. These enchiladas are a great way to transform mashed potatoes into something different (and delicious)!

Mashed Potato Enchiladas
adapted from Taste and Tell

1 1/2 pounds potatoes (I used baby reds, unpeeled for texture, and I think I used about 12 of them)
Butter, salt and sour cream for the potatoes
1 can corn, drained (or 2 cups frozen corn)
1 can black beans, rinsed and drained
1 4-ounce can green chilies, drained
1 1/2 cups shredded colby-jack cheese, divided
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder

1 can red enchilada sauce, divided
8 (6-inch) flour tortillas

1. Put the potatoes in a large pot of water and bring it to a boil. Cook until tender but still firm. Drain and mash, adding milk, sour cream, and butter.

2. In a medium mixing bowl, combine the mashed potatoes, corn, black beans, green chilies, 1 cup of cheese, chili powder, cumin, and garlic powder. Add salt and pepper to taste. Mix in about 1/2 cup of the enchilada sauce.

3. Spoon evenly into tortillas and roll up. Place enchiladas in a baking dish and spread the remaining enchilada sauce on top. Top with the remaining cheese.

4. Bake in a 350 degree oven until cheese is melted and bubbly, about 15 minutes.