Chili Potato Burritos

Chili Potato Burritos

139 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
jenneumann
Recipe by  jenneumann

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (139)

Rate This Recipe
PIETOGO
41

PIETOGO

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 second...definitely needed more spice...so, what I have done to cut corners a bit is added 3/4 pkg of taco seasoning (I bet chili seasoning would work great too) and still added the garlic. I also added a small amount of corn, but next time will double it (I suggest about 1 cup). I also added lots more enchilada sauce--actually the whole jar! My husband's comment was, "You can definitely make this one again!" My daughter's comment was "Just a little too spicy"...but then again, she did eat it right up! :) To go with this recipe, I made the 'Salad de Colores' found on this website--and the two go marvelously together!

WOLF13
22

WOLF13

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 8x11.5 inch backing dish and also added a little bit more cheese and enchilada sauce. Very, very good. Would rate 5 stars with the changes.

PICKINICKI
19

PICKINICKI

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 again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 542 cal
  • 27%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 73.6 g
  • 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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