Chili Potato Burritos

Chili Potato Burritos

146
Jen Neumann 0

"You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce."

Ingredients

35 m {{adjustedServings}} servings 542 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 73.6g
  • 24%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 700 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.
  4. Bake in the preheated oven 15 minutes, or until cheese is bubbly.
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Reviews

146
  1. 212 Ratings

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I've read lots of the reviews under this recipe and have taken to heart a few things that really helped..first..this recipe for 4 servings needs an 8.5 x 11 pan to fit all the roll-ups into..and...

I made some changes to the recipe and it turned out excellent. I added 1 can of whole kernal corn, 1 can of creole style black beans, and about 5 spoonfuls of diced Jalepenos. I had to use an ...

I read the reviews so I added black beans and corn. I'm glad I did, because these were so good! I used small whole wheat tortillas and a big can of enchilada sauce. Yummy! I will make these agai...