Potato Enchilada Recipe

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Potato Enchilada
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Ingredients:

Directions:

  1. Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
  2. Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
  3. Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 202.79 Kcal (849 kJ)
Calories from fat 57.35 Kcal
% Daily Value*
Total Fat 6.37g 10%
Cholesterol 2.22mg 1%
Sodium 222.87mg 9%
Potassium 285.87mg 6%
Total Carbs 32.01g 11%
Sugars 2.98g 12%
Dietary Fiber 3.15g 13%
Protein 4.94g 10%
Vitamin C 2.4mg 4%
Vitamin A 0.7mg 22%
Iron 1.7mg 9%
Calcium 47.7mg 5%
Amount Per 100 g
Calories 180.72 Kcal (757 kJ)
Calories from fat 51.11 Kcal
% Daily Value*
Total Fat 5.68g 10%
Cholesterol 1.98mg 1%
Sodium 198.62mg 9%
Potassium 254.76mg 6%
Total Carbs 28.52g 11%
Sugars 2.65g 12%
Dietary Fiber 2.8g 13%
Protein 4.4g 10%
Vitamin C 2.1mg 4%
Vitamin A 0.6mg 22%
Iron 1.5mg 9%
Calcium 42.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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