Prep Time: 30 – 45 min ~ Bake Time: 15 min
Steam peeled potatoes for 10-15 min – not too soft. Drain and cool. (For quick version – use microwave for 3-4 min). Put oil in skillet, adding more as needed. Add garlic and onion. Cook until the onions are translucent. Add potatoes and cook until a little crisp. Remove from heat. Add green chiles and stir.
Heat enchilada sauce in fry pan until very warm. Soak the tortillas in the warm sauce and place in an oiled casserole or baking pan. Place potato filling in center of tortilla, roll, and place in pan, open side down.
Bake for 20 min.
Sprinkle with sliced olives over each enchilada; add salsa and topping.
Good to know:
Ground nuts (blanched), nutritional yeast and salt well blended, make a pleasant topping which is better nutritionally than most vegan cheeses.
- 4 or 5 med-large potatoes, peeled
- 2 tsp oil
- 2 cloves garlic
- 1/2 onion, chopped
- 4 oz diced green chiles
- 8 corn tortillas
- 28 oz green enchilada sauce
- 1 small can chopped olives