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Ranch and Potato Enchiladas

Ranch and Potato Enchiladas

Prep Time 30 minutes Cook Time 15 minutes

My husband loves potatoes. If there is a potato option (mashed, baked, fried, twice-baked, scalloped) at a restaurant, I know it'll be the one he picks.

He also loves enchiladas. So a potato enchilada seemed right up his alley.

And, indeed, they were an enormous hit (my almost-one-year-old ate an entire bowl of the potato filling).

As we ate dinner, my husband said, "I think these would be really good drizzled with BBQ sauce." Tonight, with the leftovers, that's exactly what I'll be trying out.

by Janssen Bradshaw

What you'll need

  • 4-5 medium potatoes, peeled and diced
  • 1 cup ranch dressing (homemade or prepared)
  • 1 cup green enchilada sauce
  • 5 - 6 flour tortillas
  • 3 cups spinach or kale, roughly chopped
  • 1 cup shredded Monterey Jack cheese

How to make it

  1. Preheat oven to 375 degrees.
  2. Bring a large pot of salted water to a boil, then cook diced potatoes until fork tender (about 10-15 minutes). Drain and return to pot. 
  3. Pour the ranch dressing over the potatoes and add the kale or spinach, stirring to combine. The heat of the potatoes will wilt the greens. 
  4. Pour 1/4 of the enchilada sauce into the bottom of a 2-quart baking dish. Scoop two large spoonfuls of potato/greens filling into each tortilla, roll up, and place in the baking dish.
  5. Pour remaining enchilada sauce over enchiladas, sprinkle cheese evenly on top, and bake for 15-20 minutes, or until cheese is bubbly and slightly browned. Serve with extra ranch, if desired.