Yummy Enchiladas!

One of the things I love most is enchiladas.  Not just any enchiladas but my enchiladas.  I guess that's because, I make them exactly like my grama used to make them.  I can remember being at her house (she babysat me, plus we lived on the street right behind hers, so I was always there) and she would make dinner for my mom, so she didn't have to cook after work.  For some reason, this was always one of my favorite meals. 
When I got older and would visit her, I would walk into her house and mention that I was craving her enchiladas and within minutes, she would be in the kitchen making up a batch.  I could eat 10 enchiladas in one sitting.  My grama would just shake her head and laugh.  They were so yummy!

Now, I make them for my family and friends and they are always a hit.  They are not your traditional enchiladas filled with meat.  These are filled with potatoes, peas, onions and cheese.   I always make extra so I can eat the next day.  I heat a cast iron skillet, pour in a little vegetable oil until hot then put the enchiladas in the skillet to heat up.  The cheese gets melted and the outside of the tortilla gets a little crisp.  They are the best!

To make enchiladas:

Prepare filling by chopping potatoes into very small cubes and cooking them in some vegetable oil until soft and crisp.  Add frozen peas and chopped onion and cook until soft and heated.

Grate cheese (I use Sharp Cheddar)


I use Las Palmas enchilada sauce.  Heat sauce in a small skillet until hot.  In another skillet, heat vegetable oil (about 1/4 cup) over medium low heat.  Take a corn tortilla and dip into enchilada sauce until completely coated, then carefully place into skillet with hot oil.  Fry for just a minute on each side until tortilla is soft and pliable.  Transfer onto a plate and continue with the rest of the tortillas until all are dipped in sauce and cooked in oil.

Once that's done, it's time to begin the filling process.  Spoon some potato filling in the center of the tortilla followed by grated cheese.  Roll and set on a cookie sheet or platter.  When all tortillas are filled and rolled, top them with grated cheese and heat in oven until cheese is melted.