Potato Enchilada Recipe
- 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
- 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.
