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Plant-based Potato Green Chili Enchiladas: Easy and Flavorful Delight

Plant-based Potato Green Chili Enchiladas

A delicious and easy recipe for plant-based potato green chili enchiladas that will delight your taste buds.

Ingredients

Scale
  • 4 cups mashed potatoes
  • 1 cup green chili sauce
  • 8 corn tortillas
  • 1 cup shredded vegan cheese
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine mashed potatoes, green chili sauce, cumin, garlic powder, and salt.
  3. Warm the corn tortillas until pliable.
  4. Scoop the potato mixture into each tortilla and roll it up.
  5. Place the rolled tortillas in a baking dish and drizzle with olive oil.
  6. Top with shredded vegan cheese.
  7. Bake for 25-30 minutes until heated through and cheese is melty.

Notes

  • These enchiladas can be made ahead of time and baked when ready to serve.
  • Feel free to add black beans or corn for added flavor and nutrition.

Nutrition

Keywords: Plant-based, Potato, Green Chili, Enchiladas