My husband and I are on the tail end of eating vegetarian for a week. It has been easier than I thought it would be. It gave me the chance to dig out old recipes and try them again. This is one such recipe. It has been sitting in my recipe binder for forever, bypassed for more exciting and newer recipes. No more! I really like these enchiladas because they are cheap. They are also really tasty, but there are weeks when I need a little wiggle room in the ole' grocery budget! Potatoes, tortillas, cheese, green onions and tomato sauce- all cheap ingredients. Give this one a try when you need a different recipe and when you need a cheap meal in a tight week!
Potato, Cheese and Onion Enchiladas
4-6 potatoes, peeled and diced
1/2 cup sliced green onions
2- 8 oz. cans tomato sauce
1 Tbsp oil
12 oz. shredded cheddar cheese
1 tsp. salt
1/4 cup chili powder (Yes I said 1/4 CUP!)
1/2 cup water
12 - 8 in. flour tortillas
Fully cook potatoes in boiling water until they are tender. Drain and let cool. Transfer to a large bowl, and combine the potatoes with half of the cheese, all the onions and the salt. Mix well. Taste and add more salt if needed. In a sauce pan, combine tomato sauce, oil , chili powder and water. Heat to boiling, reduce heat and simmer for 5 minutes on low. Preheat oven to 350°. Spoon enough of the sauce into a sprayed 13 x 8 inch baking dish so that it covers the bottom of the pan in a thin layer. Using a pasty bush, brush the sauce on one side of a tortilla, place 1/3- 1/2 cup of the potato mixture in the center and roll up. Place in prepared dish. Continue until you have filled the pan. Top with remaining sauce and cheese. Bake for 15- 20 minutes. Serve with any desired toppings- sour cream, diced tomatoes, shredded lettuce.