Ingredients
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2 (11 ounce) cans whole tomatillos, drained
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2 cups diced white onion, divided
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¾ cup packed fresh cilantro
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2 small cloves garlic
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1 serrano or jalapeño chile, chopped and seeded if desired
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2 tablespoons lime juice
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1 ½ teaspoons ground cumin
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16 (5 to 6 inch) corn tortillas
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4 cups frozen diced potatoes
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2 cups shredded Mexican-style cheese blend, divided
Directions
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Preheat oven to 425 degrees F.
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Combine tomatillos, 1 cup onion, cilantro, garlic, chile, lime juice and cumin in a blender; puree on high until smooth, about 1 minute.
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Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1 cup potatoes, 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, potatoes and onion. Spread the remaining sauce on top.
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Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.
