If you find yourself with leftover mashed potatoes, make these delicious and easy Mashed Potato Enchiladas!
Mashed Potatoes are one of my favorite comfort foods. No matter the time of year, I love making a big batch of mashed potatoes. I usually have leftovers and I am always looking for new ways of repurposing the potatoes.
Today I am sharing one of my favorite recipes: Mashed Potatoes Enchiladas. This is an updated version of a recipe that I shared last year and sadly lost when my server crashed in the Fall.
Since the recipe was so popular, I knew that I just had to repost the recipe. I also wanted to update the recipe a little bit. Leftover mashed potatoes are brought back to life with a few simple additions.
I like to keep these enchiladas really simple. Only a few ingredients are needed to create a delicious and healthy meal for your family. In this updated version, I sautéed some Organic frozen corn for the filling. The corn adds a great texture to the mashed potatoes.
If you aren't a big fan of corn, you can always leave it out. These potato enchiladas will be just as good.
A quick and easy green enchilada sauce pairs perfectly with the filling. If you are short on time, use your favorite salsa verde or green enchilada sauce for a really quick and easy meal!
More delicious Mexican recipes:
- Mexican Green Beans
- Arroz con Leche {Mexican Rice Pudding}
- Instant Pot Mexican Red Rice
- How to Make Mexican Black Beans in the Instant Pot
- Calabacitas a la Mexicana
Mashed Potato Enchiladas
Leftover mashed potatoes are brought back to life in these delicious enchiladas! A quick and easy green enchilada sauce is made to along and the flavors go perfectly with the filling.
Ingredients
For the Enchilada Sauce:
- 1 Pound Tomatillos {6-8 tomatillos}, husked and throughly washed
- ¼ White Onion, roughly chopped
- 2 Garlic Cloves, minced
- 1 Jalapeño, minced {for less heat remove the seeds}
- ½ Cup Cilantro, chopped
- ½ teaspoon Salt
- ½ Cup water
- 1 Tablespoon Olive Oil
For the Filling:
- 1 Tablespoon Olive Oil
- ¼ of a Small White Onion, finely chopped
- 2 Garlic Cloves, minced
- ½ Jalapeño, minced
- 1 Cup Organic Frozen Corn, thawed
- 2 ½ Cups Leftover Mashed Potatoes
12 Corn Tortillas
- Optional Garnishes: Chopped cilantro, diced avocado, lime wedges
Instructions
For the Enchilada Sauce:
- Place the cleaned and husked tomatillos in a large non-reactive saucepan. Cover with water and bring to a boil over medium hight heat. Once boiling, lower heat to medium and and cook until the tomatillos start to darken in color, about 10 minutes.
- Drain the tomatillos and transfer to a blender. Add the onion, garlic, jalapeño, cilantro, salt, and water. Blend until smooth.
- Heat the olive oil over medium high heat in a large saucepan. Once hot, add in the sauce. Stir and bring to a boil. Once boiling, reduce heat to medium and cook until the sauce has thickened and the color has turned a darker green, about 10 minutes.
- Taste and adjust seasonings. Set aside until ready to use for the enchiladas.
For the filling
- Preheat the oven to 350 F and have a 9 X 13 baking dish ready.
- Heat the olive oil over medium to medium high heat in a large skillet. Add the onion and jalapeño to the skillet and cook for 3-4 minutes, occasionally stirring. Stir in the garlic and cook for 30 seconds. Add the thawed corn and cook for 3-5 minutes. Add the cooked Mashed Potatoes and cook for a few more minutes, making sure to fully incorporate the corn into the potatoes. Set aside until ready to assemble the enchiladas.
- Heat a large skillet or comal over medium heat. Heat each tortilla for 15-30 seconds on each side. Keep them warmed tortillas inside a towel while you heat up the rest.
- In a 9 X 13 baking dish, add a thin layer of the enchilada sauce.
- To assemble the enchiladas, take a corn tortilla and place 2-3 heaping tablespoons of the filling on one of the tortilla edges, not in the middle. Roll the tortilla and place seem side down into the prepared baking dish. Keep filling and rolling the enchiladas.
- Once all the enchiladas are placed into the baking dish, add some of the sauce down the middle to the tortillas You don't want to fully coat them with the sauce. There probably will have extra sauce, which you can serve along side the enchiladas for those who like them really saucy.
- Place the baking dish in the oven and cook for 10-15 minutes, or just until everything is heated through.
- Serve with any of the optional garnishes!
Notes
The prep time doesn't included making the mashed potatoes.
You can use your favorite mashed potato recipe for the filling.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 381Total Fat: 21gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 1mgSodium: 738mgCarbohydrates: 47gFiber: 10gSugar: 9gProtein: 7g
Nutrition information is just an estimate per serving.
Enjoy!
Jeni
saniel
I liked this but I've used all my Mashed potatoes -will substitute butternut squash instead. Thanks
Kathryn
These were delicious, thank you! I googled mashed potato enchiladas and I figured I was just going to have to modify my recipe to make it vegan. Imagine my delight when I read through your recipe and discovered it was vegan! I had to read it twice before I scrolled up and read your intro.
Lauren
Can you make these the day before and put them in the oven the following night?
Jeni
You can make these ahead of time. I would just wait to put the sauce on the enchiladas until you are ready to bake them. You can assemble and filled the enchiladas the day before though!
Marilee
What do you mean by "or 2-3 heaping spoons of mashed potatoes to the edge of the tortilla and not the middle ". I normally fill enchiladas in the middle and leave about half an inch to the edges empty.
Not sure why I'm making this complicated. Please explain.
Jeni
I like to place the filling on one side of the tortilla and then roll it up that way. I find it less messy for me. If you find it easier to place the filling in the middle that's ok too! Whichever way works best for you!