These potatoes were “married” to my mom’s Enchiladas Mexicanas. They were never served apart from one another so it was a perfect marriage. Where one went, there went the other. I never complained. You may think it looks llike too much of a good thing–all that “enchilada-ing” going on, but is there ever too much of a good thing. I say not!
You need to begin with the enchilada sauce used to make the Enchiladas Mexicanas, or you can use some purchased enchilada sauce if you are serving them without the enchiladas and don’t want to go to the trouble of making the homemade sauce. I should warn you, though–it is sooooo worth the trouble.
- 3 medium to large potatoes
- ¼ cup oil for frying
- ½ brown onion, sliced into rings
- 1 clove garlic
- 1-2 jalapeno or serrano chilies
- ¾ cup enchilada sauce
- salt and pepper to taste
- Preheat oven to 350 degrees F. Bake potatoes for 1 hour.
- Allow to cool slightly and dice potatoes. You can either peel them or leave the skin on--your preference.
- In a large saucepan, heat oil. Add the chilies, onions and the garlic clove and cook until soft, about 5 minutes. You can either slice the chilies or leave them whole. I like them whole.
- Remove the garlic clove and add the diced potatoes. Add salt and pepper. Allow the potatoes to fry and brown, turning them as they get browned. Pour the enchilada sauce over the potatoes and warm through.