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Chili Potato Burritos

Chili Potato Burritos

This was another really good recipe. Instead of peeling, chopping, and boiling the potatoes, I just microwaved them two at time for 16 minutes each, and then scooped out the cooked potato insides. While the potatoes microwaved, I made the enchilada sauce.

You could easily make the sauce and bake the potatoes ahead of time and keep them in the refrigerator to make this recipe even quicker. As it is, it still took less than an hour.

These burritos are very filling; two per person was almost too much. I also think the next time I make them, I might add corn. I always like to combine corn and mashed potatoes when I eat them together, and this recipes gives me an excuse to do it.

Chili Potato Burritos

Adapted from Taste and Tell

makes 8 burritos

4 baking potatoes, peeled and chopped
milk and butter
1 cup shredded cheddar cheese
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
8 (6-inch) flour tortillas
Red enchilada sauce

Bake or microwave the potatoes until they are tender. Scoop the potatoes out of their skins and mash, adding a bit of milk and butter.

In a medium mixing bowl, combine the mashed potatoes, 3/4 cup of the
cheese, chili powder, cumin, garlic powder, and onion powder. Add salt and pepper to taste. Mix in about 1/2 cup of the enchilada sauce.

Spoon evenly into tortillas and roll up. If you are going to freeze
them, this is the point where you would wrap them for freezing. If
you are eating them right away, place them in a baking dish and spread
more enchilada sauce on top. Top with the remaining cheese.

Bake in a 350F oven until cheese is melted and bubbly, about 15 minutes.

Enchilada Sauce

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
1-1/2 to 2 cups water

Heat oil in large 2-quart saucepan; stir in flour and chili powder;
cook for 1 minute.

Add remaining ingredients bring to a boil and simmer for about 10 minutes.

Makes 2-1/2 to 3 cups sauce, depending on how much water you add. I find that adding 2 cups makes the sauce too thin for me, so I usually add less. Either way, it is more than enough sauce to make this dish.

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