Pea and Potato Enchiladas

Dinner tonight was so, so good! (Don't mind me, as I pat myself on the back.)

I took a cue from one of my family's favorite Mexican restaurants, Nettie's, and made pea and potato enchiladas. It might sound funny at first, but anyone that I know who has tried them loves them!

Pea and Potato Enchiladas

(serves 4 / makes 8 enchiladas)

Ingredients

• 2 Tbs vegetable oil
• 1 large onion
• 2 russet potatoes
• taco seasoning
• 1 c frozen peas
• 1 15oz can enchilada sauce
• 8 tortillas (medium/soft taco size)
• 2 c shredded cheddar cheese
• shredded lettuce, diced tomatoes, sliced black olives, sour cream, etc for serving

Directions

• Preheat oven to 375.
• Heat oil in a large skillet to medium/medium-low.
• Finely dice the onion and add to the pan. Stir to coat with oil.
• Meanwhile, peel and cut the potatoes into a small dice. Add to the pan and stir to combine. 
• Sprinkle with taco seasoning to taste (I used about 1-2 tablespoons), and stir to coat the potatoes and onions.
• Continue cooking, stirring occasionally, until potatoes are tender but not mushy (about 15-20 minutes).
• Add frozen peas to the pan, and stir to warm through.

• Taste for seasoning and add more spices or a couple spoonfuls of enchilada sauce, if desired. Remove from heat.
• Spread a thin layer of enchilada sauce on the bottom of an 8x12 baking dish.
• Spoon 1/8 of the filling into a tortilla, and roll up to close. Place into the baking dish, seam side down. Repeat with remaining tortillas, keeping the enchiladas close together in the pan.
• Top the enchiladas with the remaining enchilada sauce, spreading to coat. Cover with shredded cheese.
• Bake at 375 for 12-15 minutes, or until cheese is fully melted.

• Serve with your favorite garnishes: shredded lettuce, chopped tomatoes, olives, sour cream, guacamole, etc.

I may have just given Nettie's a run for their money!