I generally start my weekly meal plan by taking inventory of what I have on hand that needs to be used up. I had “tortillas” on the list and had written down bbq chicken quesadillas as a dinner option. I wanted another meatless meal on the menu, so I swapped the quesadillas for these enchiladas. Of course, one of the things that got lost in all that was that the tortillas were really huge burrito wraps – so instead of 6 normal-sized enchiladas, I ended up with 3 huge enchiladas (which got cut in half).

Oh well, they still tasted awesome! I was a little on the fence with the idea of mashed potatoes in enchiladas but these worked really well.

And, as today is Good Friday, it’s the finale for this year’s Meatless Lenten Fridays series. I hope you found it useful and that you’ll join me again for Lenten Fridays next year!

Potato Enchiladas
(adapted from Everyday Southwest)
Serves 6

1 T. vegetable oil
1 small yellow onion
3 c. mashed potatoes
1/2 c. sour cream
1 1/2 c. shredded white cheddar
6 tortillas
2 c. green enchilada sauce
Salsa and sour cream, for serving

Heat oil over low heat in a small fry pan. Add onions and caramelize until a rich brown color.

Spread 1/2 c. of the enchilada sauce in the bottom of a 9×11 baking dish. Preheat oven to 350F degrees.

Mix together mashed potatoes, caramelized onions and sour cream. Divide potato and onion mixture between tortillas. Top with cheese.  Roll up and place seam side down in the baking dish. Pour the remaining enchilada sauce over the top.

Bake for 20 minutes until bubbly.

Top with salsa and sour cream, if desired.