Frozen potatoes, often labeled diced hash brown potatoes, make these healthy enchiladas come together quickly.
Feel free to sub in sweet potatoes for an added boost of vitamin A, if desired.
Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish.
Layer 4 tortillas over the sauce.
Top with 1 cup potatoes, 1/2 cup cheese and 1/4 cup of the remaining onion.
Repeat the layers twice.
Top with the remaining tortillas, potatoes and onion.
Spread the remaining sauce on top.
Coat a large piece of foil with cooking spray and cover the baking dish tightly.
Bake the enchiladas for 10 minutes.
Remove the foil and sprinkle on the remaining 1/2 cup cheese.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
