Saturday, March 31, 2012

Potato and Pea Enchiladas

Recently, I participated in a Betty Crocker taste test.  The challenge was to substitute a Betty Crocker potato in a recipe.  

I made my potato and pea enchilada casserole using the garlic and herb potatoes.  Normally, I boil red potatoes with garlic and bouillon, then mash.  I used the Betty Crocker garlic and herb instant potatoes.  It was so easy to make this way.  The jury is still out on which way tastes better.  My husband says he hasn't decided but thought the instant "taters" tasted great.  I think he was just excited to be eating one of his favorite meals!  LOL  

He always wants me to make this dish but because of the mashing potato step (it adds easily another 40 minutes) I always put it off.  It was really easy to throw this dish together and bake using the instant box.  

  • 1 cup of frozen peas
  • 2 cups of Mexican Shredded Cheese
  • 1 packet (1/2 box of instant potatoes) garlic and Herb - cooking according to directions OR  6 Red potatoes boiled in your favorite broth, butter and garlic, drained and mashed
  • Cumin seasoning to taste
  • 2 small cans of Enchilada sauce mild
  • 16 corn tortillas

Preheat oven to 375 degree.  Cook 1 packet of mash potatoes according to directions.  

Heat 1 cup of frozen peas in microwave for 3 minutes.  Poor 1/2 of 1 can  of enchilada sauce on bottom of 9x13 pan. 

 Fill 16 corn toritllas with a splat of mash potatoes and a tbsp of peas, sprinkle with cumin and cheese. 

Make two rows of  4 the above mentioned tortillas rolled for the bottom layer.

Cover with enchilada sauce and cheese. Use the back of the spoon to help spread.

Add the next layer of rolled toritllas.

cover with sauce and cheese.

Cook for 30 minutes in a preheated oven at 375 degrees.

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