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Potato Enchiladas

Forks Over Knives
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 clove

Garlic

2

Jalapeno peppers

1

Onion

4

Potatoes, peeled and cut into 1” chunks, medium large

1 cup

Spinach, fresh

3/4 cup

Vegetable broth, low-sodium

1

Salsa fresca

1

Black pepper, Freshly ground

1 tsp

Chili powder

8

Tortillas, whole wheat

2 1/2 cups

Enchilada sauce