Potato and zucchini enchiladas with habanero salsa from Good Food, Good Life: 130 Simple Recipes You'll Love to Make and Eat (page 101) by Curtis Stone

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Notes about this recipe

  • bwhip on July 03, 2020

    I’ve made these several times and they’re always excellent. The potatoes tend to take longer to cook than the stated time, so keep the dice fairly small. Half a habanero is plenty for us! Amazing how much heat those tiny little peppers bring.

  • hbakke on January 13, 2020

    Not what I would traditionally call enchiladas, but tasty none the less. These aren't baked with the sauce...the sauce is added after it's out of the oven. I liked the brief frying of the tortillas. It added a crispy chewiness to the corn/flour blend tortillas I used. I used a whole habanero in the salsa and it was too spicy. I had to add a lot of sour cream to compensate for the spicy salsa. Overall, a delicious vegetarian dinner.

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