Green Chili Poblano and Potato Enchiladas

Get ready to spice up your dinner routine with these mouthwatering Zesty Poblano and Potato Enchiladas. Packed with roasted peppers, cheesy goodness, and a flavorful kick, this dish is perfect for a cozy family meal or your next gathering.

The combination of hearty potatoes, creamy cheese, and just the right amount of spice will have everyone asking for seconds!

Yield: Serves 8-10
Prep time: 20 minutes
Cook time: 35 minutes

Photo byGLP

Ingredients

• 2 tablespoons vegetable oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 3 Poblano peppers, chopped
• 2 (4 oz) cans of diced green chiles
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• Salt, to taste
• 3 cups frozen diced potatoes
• 4 cups shredded Mexican cheese blend, divided
• 1 (19 oz) can of green enchilada sauce
• 1 (8 oz) block of cream cheese, softened
• 10 medium flour tortillas
• Garnishes: sour cream, fresh cilantro, chopped white onion, crumbled queso fresco

Directions

1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
2. In a large skillet, heat vegetable oil over medium heat and sauté the onion for 3-4 minutes until soft. Add the garlic, poblanos, and canned green chiles, then season with cumin, paprika, oregano, and salt.
3. Cook the mixture for another 5-7 minutes until the peppers are tender. Stir in the frozen potatoes and cook for 2 more minutes before adding 2 cups of the shredded cheese.
4. In a separate bowl, mix the softened cream cheese with the green enchilada sauce until well combined.
5. Pour about ½ cup of the sauce mixture into the prepared baking dish and spread it evenly to coat the bottom.
6. Spoon the pepper and potato filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the remaining 2 cups of cheese on top.
8. Bake for 35-40 minutes, until the cheese is bubbly and starting to brown.
9. Serve hot, and top with sour cream, cilantro, onion, and queso fresco for added flavor.

Substitutions

• Vegetarian: You can easily make this dish vegan by substituting the cheese and cream cheese with plant-based alternatives.
• Peppers: Swap out poblanos for bell peppers if you prefer a milder taste.
• Potatoes: Feel free to use fresh cubed potatoes or even sweet potatoes for a different twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake in a preheated oven at 350°F for 15-20 minutes, or until warmed through. You can also freeze the enchiladas for up to 2 months—just be sure to thaw them in the fridge overnight before reheating.

https://12tomatoes.com/green-chile-potato-enchiladas/