Potato Enchiladas

4.58 from 7 votes

Potato Enchiladas with lima beans for protein and Hatch Green Chile Sauce! Creamy potatoes, hearty lima beans, and the smoky kick of Hatch green chiles combine to create a flavor explosion. Perfect for a weeknight dinner or to impress guests—your enchilada life will never be the same!

Prep Time30

Cook Time1

Total Time1 30

Course: Vegetarian / Vegan Entrees

Cuisine: Southwestern / Mexican

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Filling

2 tablespoons canola oil or vegetable oil
1 large onion finely chopped
1 large Russet potato peeled and cubed
1 bag (12-ounce) frozen baby lima beans
1 jalapeno pepper chopped
4 cloves garlic chopped
1 1/2 cups vegetable broth or chicken broth
1/4 cup chopped cilantro
Salt and freshly ground black pepper
1 cup shredded Monterey Jack cheese

Sauce

1 tablespoon canola oil or vegetable oil
4 cloves garlic chopped
2 teaspoons ground cumin
2 teaspoons Mexican oregano
3 tablespoons all-purpose flour
3 cups vegetable broth or chicken broth
2 cups roasted peeled and seeded New Mexico or Hatch green chiles
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste

To Finish

Cooking spray
10-12 corn tortillas
8 ounces Monterey Jack cheese shredded
Chopped cilantro
Jalapeno slices
Sliced scallion

Instructions

Filling

Heat oil in a large saucepan over medium-high heat. Add the onion and cook 5-8 minutes until onion is beginning to soften. Transfer HALF the onion to another saucepan and set that one aside.
In the FIRST saucepan, add the potato, lima beans, jalapeno, garlic, and vegetable or chicken broth. Bring to a boil and simmer uncovered for 12-15 minutes or until the potato is tender. Take it off the heat and let it stand for 5-10 minutes.
Using a potato masher or immersion blender, coarsely puree the filling leaving bits of potato and lima bean for texture. Set aside.

Sauce

To the saucepan you set aside with half the onion: Add the oil, garlic, cumin, oregano and flour and cook over low heat for a minute or two. Slowly add the chicken broth, stirring constantly. Add the chiles and simmer for 10 minutes on medium-low heat until the sauce is thickened. Adjust seasoning with salt and black pepper.
Using an immersion blender, process the sauce until smooth.

To Finish

Preheat oven to 375 degrees. Spray a large baking dish with cooking spray. Spread approximately 1 cup of sauce over the bottom of baking dish. Working in batches, place 3-4 tortillas on a plate. Top with a damp paper towel. Place in the microwave and heat on high for 30-45 seconds.
Fill each tortilla with even amounts of the filling and roll up. Place on the sauce and keep rolling until all the filling is used.
Top with remaining sauce and cheese. Cover with foil and bake 45 minutes. Uncover and continue baking another 15-20 minutes or until bubbling. Garnish with chopped cilantro, jalapeno slices and scallion. Serve immediately.

Notes

SUBSTITUTES:

Use white beans such as Great Northern or cannellini in place of lima beans.

MAKE AHEAD:

May be assembled 24 hours in advance. Refrigerate until needed.
Let sit at room temperature while the oven preheats.

FREEZER-FRIENDLY:

Assemble to the point of baking.
Wrap securely. Freeze for 2-3 months.
Thaw in the refrigerator. Bake as directed.

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