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 400F. 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, saute 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 1/4 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 1/4 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.