Potato Enchiladas! These things are killer and what a way to go! Caution is advised, these are laden with fats, calories, butter - so proceed with appropriate portions and make them occasionally. While they are to die for wouldn't want to die because of!
I'm using stock photos till I make these again since this blog is new...
Ingredients
5 lbs Russet Potatoes (10 lbs if you feed a bunch like me and want some leftovers).
2 sticks real butter
1 cup sour cream, low fat is okay, no fat doesn't have the taste needed
5 " block of Velveeta, cubed
1/4 cup flour
2 cups milk - I use 2% and organic, skim and 1 % don't seem to have the body needed
1 cup salsa
salt, pepper, cayenne pepper
I pkg dry Good Seasons Italian dressing mix
20 small flour tortillas
Instructions
Preheat oven to 375. Prep time approx. 40 minutes. Bake time approx 20 minutes.
Peel and cube and boil potatoes. Drain and return to pot. Add 1 stick of butter, sour cream and 2/3 of Velveeta cubes. Stir. Add salt and pepper to taste and a goodly sprinkling of cayenne to kick things up! stir in 1/2 packet dressing mix. (I mix a few tablespoons of salsa in). Stir these potatoes thoroughly, don't "cream" them, leave smalls chucks of potato.
Place a spoonful of potato mix in center of a flour tortilla, abt a 1/4 cup. Roll tortilla into cylinder shape, don't close ends (looks like a burrito w/o ends folded over). Place folded side down in an oblong baking dish. Continue to roll tortillas and placing in dish. You will be stacking them in two layers. Set side.
Melt remaining butter in saucepan. add flour and stir in well. You are making a white sauce/gravy to pour onto enchiladas. Add milk and cook on medium until thickened but not like gravy, more liquid, like a sauce. Salt and pepper to taste.
Ok this is important - take a spatula or fork and along sides of baking dish, push tortillas gently into center, getting about a 1/3 inch clearance from sides of dish.
Pour sauce mix over tortillas, and gently urge them towards center just fractionally, otherwise sauce spillage will occur. Cover all tortilla, sauce will not have tortillas on top swimming but you want to get all tortillas wet so they don't get over crispy and hard to chew. Spread some salsa over top, place remaining Velveeta on top.
Bake at 375 until cheese on top is bubbly and brown and sauce is fully bubbly.
This makes a full 13 x 9 pan stacked double. My sons eat a lot of these, I make them for my Christopher several times a year. With normal sized portions I think this would be 7 -8 servings, easy.
Enjoy!
P.S. you can add browned ground beef to potatoes or to sauce. Chorizo makes a nice taste too.
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