Monday, March 21, 2011

Potato Enchiladas

1 28-ounce can Green Chili Sauce Medium by Las Palmas

4 ounces water
1/3 cup salsa
2 cups mashed potatoes made with potato water instead of milk
10 flour tortillas
3/4 cup chopped green onions
3/4 cup frozen corn kernels, thawed
1 4-ounce can diced green chilies

Preheat oven to 350 degrees.
Add water to can of chili sauce and stir to combine. Spread 1 cup of sauce over the bottom of a casserole dish. Stir the salsa into the mashed potatoes and mix well. Spread a line of potatoes down the center of each tortillas; sprinkle on some green onions, corn, and green chilies. Roll up and place seam side down in casserole. Pout remaining sauce over tortillas, cover, and bake for 30 minutes.

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