Ever since I had a fluffy potato filling in an enchilada I've been in love with them. It's the perfect comfort food.
Author Kathy Hester
3large Idaho baking potatoescut in chunks (about 4 cups)
1teaspoonsalt or to taste
1/4 to 1/2teaspoonliquid smoketo taste
black pepperto taste
enchilada sauceabout 3 cups
topping for servingoptional
Preheat your oven to 350 degrees and oil a casserole pan or cover with parchment paper to make this recipe no oil added.
Put the potatoes in a large pot and cover with water. Bring to a boil, then cover and simmer until they can easily be pierced with a fork, about 10 minutes depending on how large your chunks are.
Drain in a strainer over a large mixing bowl to catch the cooking liquid. Transfer the potatoes into a metal mixing bowl and mash with 1 cup of the cooking water and nutritional yeast.
Add more cooking liquid if needed and mix in the salt, liquid smoke and black pepper.
Soften the tortillas in the microwave or over the hot mashed potatoes. This will keep them from breaking when you roll them.
Spread a layer of enchilada sauce all over the bottom of the casserole dish. Then take a corn tortilla, spread a thick layer of the potato filling in the middle of it and gently roll it up. Place in the casserole dish and repeat until it's full. You may need more than one baking dish depending on the size you have on hand.
Spread the rest of the enchilada sauce on top of the rolled corn tortillas. Cover with foil and bake for
to 30 minutes or until the filling is piping hot.
Use a large spatula to serve the enchiladas and top with your favorite toppings. Serve with a side of refried beans to make a comforting and filling meal.