Mashed Potato Enchiladas

Mashed Potato Enchiladas
Makes 10 enchiladas

1-1/2 pounds red potatoes (about 3 large)
1/2 medium onion
2 cloves garlic
1 tablespoon olive oil
10 6-inch corn tortillas
1-1/4 cups prepared enchilada sauce
1/2 cup nonfat sour cream, or vegan equivalent
1/2 cup shredded cheddar cheese, or vegan equivalent

DIRECTIONS:

Prepare the components:
1. Preheat oven to 400º. Peel potatoes, if desired, and cut them
each into 8 pieces. Place potatoes in a medium steep-sided skillet and
cover with water. Bring to a boil, reduce heat, and boil gently until
tender, about 15 minutes.
2. While potatoes cook, finely chop onion and garlic. In a medium
skillet, sauté onions and garlic in oil until golden, about 7 minutes.
3. Divide tortillas into 2 stacks of 5, wrap in foil, and place in
oven to warm, about 5 minutes. Spread ¼ cup enchilada sauce over the
bottom of an 8 x 12-inch baking dish.
4. Drain potatoes and add to skillet with onion and garlic. Pour
remaining enchilada sauce into saucepan used to boil potatoes. Lightly
mash potatoes, onions, and garlic with masher or fork to mix. Stir in
sour cream or alternative and add salt and pepper.

Assemble and bake:
5. Arrange a work area with easy access to sauce, filling, and
prepared baking dish. You’ll also need a plate and the warmed
tortillas.
6. Dip tortilla into the sauce, coating both sides, and place on
plate. Spoon about ¼ cup of mashed potatoes down the middle of the
tortilla and roll up. Place in prepared baking dish, seam side down.
Repeat with remaining tortillas and filling. (Two rows of 5 will fit
nicely.)
7. Spoon any remaining sauce over enchiladas and sprinkle with
cheese. Bake for 10 to 15 minutes, until cheese is melted and
enchiladas are heated through.