Name: Potato Enchilada
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Vegetable oil - 3 tablespoons; Potatoes, peeled and shredded - 6; Processed cheese, melted - 1 (8 ounce) package; Diced tomatoes with green chile peppers, drained - 2 (10 ounce) cans; Sweet peas, drained - 1 (8 ounce) can; Whole kernel corn, drained - 1 (8.75 ounce) can; Flour tortillas - 12 (8 inch)

Ingredients for - Potato Enchilada

1. Vegetable oil 3 tablespoons

2. Potatoes, peeled and shredded 6

3. Processed cheese, melted 1 (8 ounce) package

4. Diced tomatoes with green chile peppers, drained 2 (10 ounce) cans

5. Sweet peas, drained 1 (8 ounce) can

6. Whole kernel corn, drained 1 (8.75 ounce) can

7. Flour tortillas 12 (8 inch)

How to cook deliciously - Potato Enchilada

1 . Stage

Heat oil in a large, heavy skillet over medium heat. Cook the shredded potatoes until golden brown on both sides. In a small bowl combine the melted processed cheese with the diced tomatoes with chiles.

2 . Stage

Stir in half of the peas and half of the corn, and mash them into the hash browns. When well combined, add the remaining peas and corn; continue mashing to combine. Stir in about 1 cup of the cheese and tomato mixture and mix well. Cook for 10 minutes, or until heated through.

3 . Stage

Spoon the potato mixture into the tortillas and roll like a burrito. Smother with cheese/tomato mixture.