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Chili Potato Burritos

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Chili Potato Burritos

  • 4 potatoes, peeled and chopped
  • 1 cup shredded Colby-Monterey Jack cheese
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 8 (6 inch) flour tortillas
  • 1/2 cup red enchilada sauce

You can use any kind of chili pepper you like—I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder. Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.

1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and mash.

2. Preheat oven to 350 degrees F (175 degrees C).

3. In a medium mixing bowl, combine mashed potatoes, 3/4 cup cheese, chili powder, cumin, garlic, salt and pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.

4. Bake in the preheated oven 15 minutes, or until cheese is bubbly.

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Yields: 4 servings