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.