5/3/16 ChefElla's Chipotle Potato Enchiladas with Enchilada Gravy

Cinco de Mayo is this week, and while I could have easily made tacos or stopped at my favorite Mexican restaurant, this year I wanted to make something a little different.  For my Cinco de Mayo I decided to make Chipotle Potato Enchiladas.  And while we do not normally think of potatoes when we think of Mexican food, potatoes are indigenous to South America, and have made their way into the Mexican cuisine.  So try something a little different for your fiesta this year, potatoes!  Buen Provecho!

1.     Wash your hands.

2.     For this recipe you will need measuring cups and spoons, a medium mixing bowl, a knife and cutting board, a strainer, a sauce pan, a whisk, a 9 X 13 baking dish, the stove,  and the oven.  If you are not allowed to use a knife, stove or oven by yourself you can ask an adult for help.

ChefElla’s Chipotle Potato Enchiladas with Enchilada Gravy (10 pieces)

Chipotle Potatoes

1 Lb.               Yukon Gold Potatoes, Medium Diced (Do not peel the potatoes.)

2 Tbl.              Butter

1 Cup              Cheese, Shredded (Cheddar, Mexican Mix, Monteray Jack, or Cotija)

1 tsp               Garlic, Minced, Fresh

1/8 Cup          Chipotle Peppers in Adobo, Minced (Mince the peppers with sauce & then measure)

                       -If you like your food spicy use ¼ cup of Chipotle Peppers in Adobo.

½ tsp               Salt

1 tsp                Cumin, Ground

Enchilada Gravy

4 Tbl.               Butter

4 Tbl.               All Purpose Flour or 3 Tbl. All Purpose Gluten Free Flour

1 oz.                 Taco Seasoning, Low Sodium (1 packet)

2 Tbl.                Cumin, Ground

3 ½  Cups         Chicken Stock

Other Ingredients

10 ea.                 Corn Tortillas, 6 inch, Room Temperature

1 Cup                  Cheese, Shredded (Cheddar, Mexican Mix, Monteray Jack, or Cotija)

3.     Pre-heat your oven to 375F.

4.     Add potatoes to your sauce pan and add enough water to cover the potatoes.

5.     Heat the sauce pan on the stove on high heat.  When the water comes to a boil cook for 5-7 minutes or until the potatoes are tender to the bite.  Do not overcook or the potatoes will turn to mush and get grainy.

6.     Remove the potatoes from the heat, drain the water away from the potatoes, and place potatoes in your mixing bowl.  Add all of the chipotle potato ingredients to the bowl and mix using a large fork or metal spoon.  Mash the ingredients together until they are blended.  You want some chunks of potato in your mashed potatoes so there is no need to mix until the potatoes are smooth.  Set the potatoes aside to cool.  Rinse your sauce pan.

7.     Return your sauce pan to the stove and heat on medium-high heat.  Add butter.  When the butter is melted mix in your flour with your whisk to create a roux (roo).  The roux will have a blond look.  Mix the roux every 20-30 seconds until it cooks to a nice golden color.

8.     Add 1 cup of the chicken stock and whisk.  When the roux and stock look like paste add another cup of stock.  Mix well.  Stir occasionally so that the sauce does not stick to the pan.  When the sauce begins to bubble, add the remaining stock, and mix well.

9.     When the sauce begins to bubble turn the heat to low and add the taco seasoning and cumin and mix well.  Cook for 2-3 more minutes and remove from the heat.

10.  Add ½ cup of the gravy to the bottom of your baking dish and spread all over the bottom.

11.  To make your enchiladas, begin by dipping your tortilla in the gravy to coat both sides.  Let any excess sauce drip back into the pan.  Place the tortilla on a plate or large piece of aluminum foil.  Put 3 tablespoons of the mashed potatoes in a line along the middle of your tortilla.  This process is a little messy and that is ok.

12.  Carefully roll the tortilla.  Corn tortillas can be fragile before they are cooked.  If they tear a little it is ok.  Place the enchilada into the pan with the open side down.

13.  Repeat the process until all of your enchiladas are filled and in the pan.

14.  Top the enchiladas with 1 cup of the enchilada gravy.  If you like your enchiladas really saucy you can use all of the sauce or keep the rest to serve with your enchiladas.

15.  Top the enchiladas with 1 cup of shredded cheese.

16.  Bake the enchiladas for 20-25 minutes.  Remove from the oven and serve.

Serve your enchiladas with sour cream, cheese, black olives, fresh pico de gallo, chopped green onions, avocados or guacamole, or your favorite topping.



Ella’s Helpers

ChefElla’s helpers can help by:

Measuring out ingredients

Adding the ingredients to the mashed potatoes

Topping the enchiladas with cheese

Older helpers can help by:

Dicing the potatoes or other ingredients

Mixing the mashed potatoes

Dipping and rolling the enchiladas