Chilli Potato Burritos

You can use any kind of chilli pepper you like-I like poblano or chipotle
the best. Buy them dried and put them in your blender to make powder.
Serve warm with a dollop of sour cream if desired. You can substitute taco
sauce for enchilada sauce.

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Yields: 4 servings

4 potatoes, peeled and chopped
1 cup shredded Colby-Monterey Jack cheese
2 teaspoons chilli powder
1 teaspoon ground cumin
1 clove garlic, minced
salt and pepper to taste
8 (6 inch) flour tortillas
1/2 cup red enchilada sauce

Bring a large pot of salted water to a boil. Add potatoes, and cook until
tender but still firm, about 15 minutes. Drain, cool and mash. Preheat
oven to 350 degrees F (175 degrees C). In a medium mixing bowl, combine
mashed potatoes, 3/4 cup cheese, chilli powder, cumin, garlic, salt and
pepper. Spoon evenly into tortillas, and roll up. Place rolled tortillas
side by side in a 8x8 inch baking pan. Spread enchilada sauce evenly over
the top, and sprinkle with remaining cheese. Bake in the preheated oven
15 minutes, or until cheese is bubbly.


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