Potato Enchiladas
Ingredients
- enchilada sauce (see recipe)
For filling:
- 2 cup peas
- 6 cup shredded cooked potatoes (save time and cook up some frozen hashbrowns in some water)
- 1½ cup salsa
- 1 tsp garlic powder
- 2 tsp onion powder
- 2 tsp salt
- 2 tsp ground cumin
- 1 tbsp chili powder
- 10 flour tortillas
Instructions
- Mix all filling ingredients together.
- Using the enchilada sauce, cover both sides of the tortillas with sauce, and then put filling in the middle. Roll up and place in casserole dish. Bake at 350°F for 30 mins.