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    Chili Potato Burritos

    Source of Recipe

    BHG Cook to Cook

    List of Ingredients

    2 cups leftover mashed potatoes (homemade works MUCH better than boxed)
    1 cup shredded Colby-Jack cheese
    2 teaspoons chili powder
    1 teaspoon ground cumin
    salt and pepper to taste
    1 clove garlic, minced
    8 (6 inch) flour tortillas
    1/2 cup red enchilada sauce


    Preheat oven to 350 degrees F.
    In either a small pot on the stove, or in a microwave-safe bowl, heat the mashed potatoes.
    In a medium-size mixing bowl, combine mashed potatoes, 3/4 cup of cheese, chili powder, pepper, cumin, salt, pepper, and garlic.
    Spoon evenly into tortilla shells and roll up.
    Place rolls side by side in a 8x8 inch baking pan.
    Spread enchilada sauce evenly over the top and sprinkle remaining cheese on burritos.
    Bake at 350 degrees F until cheese is melted and bubbly. Makes 4 servings.




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