Potato & Pasilla Enchiladas (v)

3 from 1 reviews

The most delicious enchiladas I’ve ever made! This vegetarian recipe stuffs the enchiladas with potatoes and earthy pasilla peppers, and is topped with a delicious and super easy enchilada sauce.


For the enchilada sauce:

For the enchiladas:


  1. Preheat your oven to 400F. Grease a 9×13″ baking pan.
  2. Cut the potatoes into 1 cm cubes. Warm the olive oil in a large skillet over medium heat, add the potatoes, and cook about 10 minutes until almost soft, tossing only every now and then.
  3. Cut the onion in half, then slice it. Seed the peppers, cut them in half, and slice into 1/4″ strips. Mince the garlic, then add it all to the potatoes. Sautee until the veggies are almost soft, another 5 minutes or so.
  4. While the veggies cook, prepare the sauce. Combine the dry ingredients in a dry saucepan. Mix together well. Add 1/4 cup of the vegetable and mix to make a paste, making sure there are no lumps remaining. Slowly add the remaining vegetable broth and bring to a boil. Add the tomato sauce and simmer 5 minutes.
  5. When the veggies are done, make the enchiladas. Place about 1/3 cup of the filling in a tortilla, then roll up to make a tube. Place in your baking pan, then repeat until all the filling is used. Add cheese to the inside of the enchiladas, if desired.
  6. Reserve 1/3 cup enchilada sauce, then pour the remainder evenly over the filled tortillas. Top with the drained olives and extra cheese, if desired.
  7. Bake for 20 minutes, rotating halfway through. Let sit 5 minutes before serving, then dig in!