Potato Enchiladas with Ranchero Sauce
Recipe type: Main Dish
Cuisine: American Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
Potatoes and green chiles are perfect for each other. Make these Potato Enchiladas with Rancho or Green Chile Sauce for a great meatless dinner.
  • 1½ pounds tomatillos
  • 2 small yellow onions, divided
  • 4 cloves garlic, peeled
  • 1 or 2 green New Mexico or Anaheim chiles
  • 3 cups of water, vegetable or chicken stock
  • ½ lime, juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 3 cups leftover mashed potatoes
  • 1½ cup grated white cheddar cheese
  • ½ cup sour cream (more for garnish)
  • 2 to 3 tablespoons milk, if necessary
  • ½ cup salsa
  • chopped cilantro
  1. Clean tomatillos and remove husks and stems. Remove stems and seeds from chile. Toss tomatillos, chile and 1 onion (cut in quarters) in 2 tablespoons of vegetable oil and roast in the oven at 450 degrees until the skins are charred and can be easily removed from the tomatillo and chile, about 10 to 15 minutes. Turn the vegetable over and add the garlic half way though cooking.
  2. Remove the charred skins from the tomatillos, chile and onion. Place in a blender in batches with some of the water or stock and blend until smooth. Pour into a saute pan and add cumin, mexican oregano and salt and pepper, to taste. Bring to a simmer. Remove from heat and add lime juice.
  3. While tomatillos are roasting, add 1 tablespoon oil and 1 tablespoon butter to a saute pan and heat over medium high heat. Dice 1 onion and slowly caramelize in oil and butter until dark golden brown.
  4. Mix the caramelized onion and sour cream into the leftover mashed potatoes. Add a little milk to loosen the mixture, if necessary.
  5. Wipe out the saute pan. Add about ½ inch of vegetable oil and heat over medium heat. When the oil is hot enough to form little bubbles when the edge of a corn tortilla is dipped in the oil, saute the corn tortillas in the oil one at a time until soft, only 2 to 3 seconds per side.
  6. While the tortillas are hot, spoon some of the mixture into a tortilla, top with shredded cheese and roll into an enchilada. Secure with a toothpick and place in a casserole dish or place in the casserole dish seam side down. Repeat with all tortillas.
  7. Pour green chile tomatillo sauce over enchiladas and bake at 350 degrees until the potatoes are hot in the middle and the sauce is bubbling, about 20 minutes.
  8. Garnish with sour cream, salsa and cilantro.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/potato-enchiladas-with-ranchero-sauce/