Prep: 15 minutes Cook: 50 minutes
- 4 medium to large potatoes, peeled and diced
- 1 onion, chopped
- 1-2 cloves garlic, minced
- 1/2 – 3/4 cup vegetable broth
- 2 jalapeno, seeded, finely chopped
- 1 tsp chili powder
- freshly ground pepper
- 1 cup fresh spinach, thinly sliced
- 8 fat free flour tortillas
- 2 1/2 cups enchilada sauce
Preheat oven to 350 degrees. Cook potatoes in water to cover until almost tender, about 5 to 7 minutes. Drain and set aside.
Place the onions and garlic in about 1/4 cup of the broth in a large non-stick frying pan. Cook, stirring frequently until onion softens slightly. Add jalapenos and another 1/4 cup of the broth. Cook for an additional minute. Add potatoes, mix well and continue to cook and stir. Add the remaining broth, the chili powder and several twists of freshly ground pepper. Cook and stir for another minute. Add the spinach and mix well. Remove from heat and set aside.
Place 1/2 cup of the enchilada sauce in the bottom of a lightly oiled baking dish. (To lightly oil a baking dish, place a small amount of oil on a paper towel and rub over the bottom of your baking dish.)
Take 1 tortilla at a time and spread a line of about 1/4 cup of potato mixture down the center of each tortilla. Roll up and place seam side down in the baking dish. Repeat until all filling is used. Pour remaining sauce over the tortillas. Cover and bake for 30 minutes. Serve with extra enchilada sauce on the side or with some fresh salsa.
Hint: Any type of fresh, firm potatoes may be used in this recipe. Try red potatoes, Yukon Gold, Yellow Finn, white or purple potatoes. Bottled minced garlic may be used instead of fresh garlic. If you do not have fresh jalapeno peppers, use 2 tablespoons of canned, chopped green chilies instead. Add some fresh or frozen (thawed) corn kernels to the potato mixture along with the spinach for variety, if desired.