CHILI POTATO BURRITO RECIPE

ingredients

  • 4 potatoes, peeled and chopped (Potatoes Russet)

  • 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.

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