Mexican Chili Potato Burritos Recipe

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


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.

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

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 8×8 inch baking pan. Spread enchilada sauce evenly over the top, and sprinkle with remaining cheese.

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

Be the first to comment

Leave a Reply

Your email address will not be published.


Confirm you are not a spammer! *