Potato Enchilada

Ingredients

• Servings: 12
• 3 tablespoons vegetable oil
• 6 potatoes, peeled and shredded
• 1 (8 ounce) package processed cheese, melted
• 2 (10 ounce) cans diced tomatoes with green chile peppers, drained
• 1 (8 ounce) can sweet peas, drained
• 1 (8.75 ounce) can whole kernel corn, drained
• 12 (8 inch) flour tortillas

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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.