Chili Potato Burritos

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."

Ingredients 

Original recipe makes 4 servings

• 4 potatoes, peeled and chopped
• 1 cup shredded Colby-Monterey Jack cheese
• 2 teaspoons chili powder
• 1 teaspoon ground cumin

• 1 clove garlic, minced
• salt and pepper to taste
• 8 (6 inch) flour tortillas
• 1/2 cup red enchilada sauce

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.

• PREP20 mins
• COOK15 mins
• READY IN35 mins

Nutrition

• Calories
• 542 kcal
• 27%

• Carbohydrates
• 73.6 g
• 24%

• Cholesterol
• 44 mg
• 15%

• Fat
• 20.3 g
• 31%

• Fiber
• 7.4 g
• 30%

• Protein
• 17.9 g
• 36%

• Sodium
• 700 mg
• 28%

* Percent Daily Values are based on a 2,000 calorie diet.