These are not the enchiladas I grew up with my mother making. Spinach and potato enchiladas are actually fairly healthy and won’t make you feel as guilty about having too many. They combine the usual spices into a tasty sauce with hearty potatoes and spinach with a healthy serving of cheese.

The enchiladas I grew up with my mom making were basically fried corn tortillas rolled with cheese in the middle and then covered in a brown gravy with pork, and you guessed it more cheese, with a bit of iceberg lettuce and tomato. That sauce was the best part, usually the pork simmered in the sauce for at least an hour but usually more.

After moving to the Midwest, I had fairly low standards for Tex-Mex or Mexican food. This worked out in my favor because I was not sure what to expect regarding how a white boy would end up making enchiladas. They really were exactly what I wanted and are especially helpful when I feel homesick.

Over the past 3 years, Joel has continued exploring and changing his recipe for enchiladas. Visiting San Antonio definitely changed the flavors that he has been using in his food. Growing up, recipes seemed very static, the enchiladas my mom makes are very similar to her father’s and that is great for having a feeling of continuity. Joel’s enchiladas, whether this recipe, or our zucchini enchiladas, both are a great take on a classic.

To turn this into a full meal, pair with beans and rice and top with your favorite salsa or sour cream. I’m partial to salsas verdes. This lasts us at least one dinner, and around 2-3 leftover lunches depending on rice and beans.

Preparing the Potato’s for the Enchilada Filling

Cut the potato’s up into small 1/4 inch cubes. The smaller they are the faster they will cook. Place them in a large bowl, and fill with salted water in until the potato’s are covered by the water. This “soaking” will help the potato’s cook more evenly because they will have absorbed some of the water, which after heating up, will cook from the inside too. Soaking them for at least an hour, up to overnight will help tremendously.

Filling the Enchilada’s

To fill the enchilada with the filling you’ve prepared, start by setting up everything in an optimized manor. I go from left to right, by placing the filling on the left, followed by the greased baking pan to the right of the filling. Next, place the tortilla’s to the right of the baking pan (I usually take them all out of the package for easy access).

Once you have the setup, begin by taking a single tortilla, and placing a large spoonful (about 1/4 c.) in the center of the tortilla. Now roll the tortilla up by taking on side, and tucking it into the other side of the filling (opposite). Roll the tortilla up, and place seam side down in the baking sheet. I start from the leftmost side, and really pack in the tortilla’s.

Fill the baking pan from end to end, I can usually get up to 10 enchiladas in it, which are pretty snug. For best results top off with some homemade enchilada sauce (here’s my recipe).

Cost Analysis: 13.63 ($3.40/serving)

Spinach and Potato Enchiladas

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Enchilada’s filled with spinach and potato’s, to form an all vegetarian meal, that is easy on the wallet, yet very filling. Topped with red enchilada sauce, cheese, and green onions turning this recipe into something wonderful!

Author: Joel

Ingredients

Scale

7 small red potato’s (cut into small 1/4 inch pieces) ($1.68)
2 medium sized jalapeno’s (diced) ($0.72)
1 medium yellow onion (diced) ($0.48)
2 cloves garlic (minced) ($0.20)
2 c. spinach (loosely packed) ($2.56)
1/2 c. fresh cilantro (diced) ($0.16)
4 stalks green onions (diced) ($0.16)
1.5 c. shredded cheddar cheese ($2.16)
8 medium flour tortilla’s ($2.28)
2 c. red enchilada sauce (recipe) ($2.15)

Seasonings

1 tbs chili powder ($0.18)
1 tbs cumin ($0.24)
1 tsp onion powder ($0.36)
1 tsp garlic powder ($0.30)

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Instructions

Depending on how quickly your oven heats up you can do this sometime during step 3. Preheat oven to 375.
Heat a large saucepan or skillet to medium – high heat. Add in a little oil and let heat though
Add the potato’s, along with some salt and pepper to taste. Stirring the potato’s occasionally let them cook through, letting the edges reach a nice golden brown (about 20 min.). It helps to cook them faster if you cover the pot/skillet while they are cooking.
Add in the jalapeno’s, onion, and garlic, cooking until the onion and garlic are fragrant and transparent.
Add the spinach and cilantro last, cooking for another couple minutes.
Grease a 13 ” x 9 ” baking pan, placing about 1/2 cup mixture per tortilla. Fold over both sides, and place seam down on the baking pan.
Once all tortilla’s are in the baking pan, pour enchilada sauce over, trying to cover most of the tortilla’s.
Sprinkle with cheddar cheese and green onions.
Place in the oven for 20 min. or until cheese is bubbly and the exposed tortilla’s are golden.

Notes

Soak the potato’s in salt water for at least an hour, this helps to cook the potato’s evenly.
To speed up cooking the potato’s you can microwave them for about 3 minutes (making sure to poke holes in them) before you cut them up.