Leftover Mashed Potato Enchiladas

enchiladas

These potato enchiladas are so delicious, you’ll want every last bite! Made with leftover mashed potatoes, melty cheese, and zesty salsa verde, they’re perfect for any occasion.

prep 10

cook 10

total 20

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Ingredients

▢ 6 corn tortillas
▢ 2 cups mashed potatoes (use leftovers)
▢ 1 cup shredded melty cheese (such as mozzarella, quesadilla cheese, monterey jack)
▢ 1 cup shredded chicken (optional)
▢ 1 ½ cups salsa verde (homemade or store-bought)
▢ oil for frying (as needed)
▢ cilantro leaves (optional, for garnish)
▢ queso fresco (optional, for serving)

Instructions

Heat your leftover mashed potatoes in a pan or microwave. Add a bit of butter or cream to make them smoother if needed.
Heat a small amount of oil in a skillet.
Lightly fry each tortilla until they’re a bit crispy on the outside but still pliable. Set aside on a plate.
Spread a generous scoop of mashed potatoes onto each tortilla.
Add shredded chicken or turkey if you want a heartier filling.
Roll up the tortillas and place them seam-side down in a greased or sauced baking dish.
Pour the remaining sauce over the rolled tortillas, covering them evenly and then sprinkle the shredded cheese generously on top.
Preheat your oven to 350°F (175°C).
Bake the enchiladas for 18-20 minutes or until the cheese is melted and bubbly.
Once out of the oven, top with crumbled queso fresco and fresh cilantro for extra flavor, if desired, then serve.

Notes

Lightly frying the tortillas prevents them from becoming soggy after adding the sauce.
If you prefer a lighter option, you can warm the tortillas on a dry skillet or in the microwave.
Salsa verde adds a tangy, fresh flavor, while red enchilada sauce offers a richer, smoky taste. Choose based on your preference.

Nutrition Information