Potato Enchilada Tasty Recipes

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Potato Enchilada

"This dish is a fave of my circle of relatives's. It sounds lousy or even appears that manner, however it's far very tasty as well as having a piece of your veggies. My youngsters don't know that it's better for them than a cheeseburger!"

Ingredients :

3 tablespoons vegetable oil
6 potatoes, peeled and shredded
1 (eight ounce) bundle processed cheese, melted
2 (10 ounce) cans diced tomatoes with inexperienced chile peppers, drained
1 (eight ounce) can sweet peas, drained
1 (eight.75 ounce) can complete kernel corn, drained
12 (8 inch) flour tortillas

Instructions :

Prep : 20M	Cook : 12M	Ready in : 40M

Heat oil in a massive, heavy skillet over medium warmness. Cook the shredded potatoes until golden brown on both aspects. In a small bowl integrate the melted processed cheese with the diced tomatoes with chiles.
Stir in half of of the peas and half of of the corn, and mash them into the hash browns. When nicely mixed, upload the closing peas and corn; hold mashing to mix. Stir in approximately 1 cup of the cheese and tomato aggregate and mix nicely. Cook for 10 minutes, or till heated through.
Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.

Notes :

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