Potato Enchiladas

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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.

Notes

Tips:

Drizzle top with remaining enchilada sauce, and sprinkle on some cheese and whole olives. You can also add some veggie meat such as tender bits or add a can of pinto beans.