Potato Enchilada

Cooking Recipes Catalogue

Hash brown potatoes cooked with peas and corn, then wrapped in a tortilla and smothered in processed cheese and tomatoes. Garnish with sour cream, salsa, lettuce and tomato, or any of your favorite toppings

INGREDIENTS (for 1 servings):


  • Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.
  • Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.
  • Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.