We absolutely love Mexican food in our house… (along with a lot of other ethnic foods). This is an easy one to prepare, even if you just use pre-prepared enchilada sauce. I make my own and usually double the recipe and freeze what I’m not going to use. It keeps well for a few months in the freezer and it’s ready to go for you once it’s thawed out.
You’ll notice in the enchilada recipe that I have a number of items listed “to taste.” I do this because everyone is different and what might be right for us might be too much or too little for others. You just need to taste it as you’re preparing it to see what’s right for you. The cumin is one of those. It’s important to the recipe, not only for the subtle flavor that it adds, but also for the aroma. I’ve found that a lot of foods just don’t taste quite right unless it has the right aroma also. Cumin is one of those spices. 🙂
- olive oil
- 1/2 pkg frozen Southern-style hashbrowns (of course you can use fresh-cut potatoes – but this is really easiest – especially when you’re in a hurry)
- 1 med onion, chopped
- 1 bell pepper, chopped
- fresh minced garlic, to taste
- salt & pepper, to taste
- chili powder, to taste
- cumin, to taste
- corn tortillas
- shredded cheddar cheese (dairy or vegan)
Heat the oil. Saute onions until clear. Add garlic and bell pepper and saute until bell pepper is soft. Remember to keep stirring so the garlic doesn’t burn. Add frozen hashbrowns and cook until slightly browned. Add rest of the seasonings to taste.
Heat enchilada sauce so it’s nice and hot – not boiling. Depending on how many of these you’re going to make, whatever baking dish you’re using, spread enough enchilada sauce over the bottom of the dish to just cover it.
One at a time, dip tortilla into hot enchilada sauce to soften it so it’s pliable. Spoon potato mixture onto the enchilada, rolling it up and placing seam side down into the prepared baking dish. Do this with each enchilada until you have as many of them you want to prepare or the dish is jam-packed with them. Do not stack them. They should be in a single layer.
Pour additional enchilada sauce over the rolled enchiladas. Sprinkle with cheese. Heat in 350 oven until nice and hot and the cheese is melted.
Serve with your favorite side dishes.