Cheesy Green Chile and Potato Enchiladas

Name: Cheesy Green Chile and Potato Enchiladas
Ingredients: 13 oz diced green chile, with any extra liquid drained off. You can use mild or hot.; 3 cups shredded cheese, divided. I used Monterey Jack; 1 cup refried beans, black or pinto; 20 oz green chile enchilada sauce, I used 2 (10 oz) cans; 12 corn tortillas; Optional toppings: cilantro, salsa, avocado, onion; 4 medium sized russet potatoes, about the size of your palm; 2 tablespoons oil, you can use either olive oil or a neutral flavored oil such as avocado, canola, or grapeseed; 1 1/2 teaspoons paprika; 1 teaspoon granulated garlic; 1/4 teaspoon cumin, or more if desired; Salt and black pepper, to taste, I used about 1 1/4 teaspoons salt and 1/2 teaspoon black pepper

"These vegetarian Cheesy Green Chile and Potato Enchiladas are the perfect meal to warm you up this winter. They're easy and family friendly...."

INGREDIENTS

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13 oz diced green chile, with any extra liquid drained off. You can use mild or hot.

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3 cups shredded cheese, divided. I used Monterey Jack

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1 cup refried beans, black or pinto

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20 oz green chile enchilada sauce, I used 2 (10 oz) cans

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12 corn tortillas

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Optional toppings: cilantro, salsa, avocado, onion

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4 medium sized russet potatoes, about the size of your palm

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2 tablespoons oil, you can use either olive oil or a neutral flavored oil such as avocado, canola, or grapeseed

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1 1/2 teaspoons paprika

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1 teaspoon granulated garlic

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1/4 teaspoon cumin, or more if desired

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Salt and black pepper, to taste, I used about 1 1/4 teaspoons salt and 1/2 teaspoon black pepper

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