Ingredients
4 potatoes, peeled and chopped
1 cup Colby-Monterey Jack cheese, shredded
2 tsp chili powder
1 tsp ground cumin
1 garlic clove, minced
Salt and pepper, to taste
8 flour tortillas, 6 inches
½ cup red enchilada sauce
Preparation
Preheat oven to 350 degrees F.
In a large pot, boil water and season with salt. Add the potatoes in the pot and boil for 15 minutes until tender but still firm. Drain and mash. Let cool and set aside.
In a medium-sized bowl, mix together mashed potatoes, ¾ cup cheese, chili powder, cumin, garlic, salt, and pepper.
Spread the potato mixture evenly into each tortilla and roll them up. Place rolled tortillas side by side in an 8x8 inch baking pan. Pour enchilada sauce evenly over the top, and sprinkle with remaining cheese.
Bake in the preheated oven 15 minutes or until cheese is bubbly. Serve.
