i need a good side dish for my enchaladas?

Question

i was wondering how to make the mexican style potatos any ideas?

Answer 1

rice,refried beans or pico de gallo

Answer 2

If the so called enchaladas you refer to are the USA Southwestern Tex Mex stuff then I guess all the suggestions provided so far are valid.

If on the other hand you are talking about Real Mexican Enchiladas then refried beans, shredded lettuce and tomato will do.

There is a variety of enchiladas in Mexico that are made with red tortillas filled with cheese and onions, the side dish are soft fried potato cubes, but this is only one of the many variations of enchiladas.

Answer 3

Peel potatoes into a bowl
Beat egg, olive oil, habanero or tobasco sauce in bowl( per serving amount)
Add bread crumbs and diced peppers

mash the potatoes
make into patties and combine mix from other bowl
make them about an inch thick.

Place into oven at 375 degrees for about 25 minutes.

Serve the new variation potato cakes with sour cream or even guacomole.

Answer 4

MEXICAN-STYLE POTATOES

6 medium unpeeled potatoes
6 slices bacon
3/4 teaspoon salt
2 teaspoons chili powder
1 tablespoon minced fresh cilantro
Preheat oven to 350°F.
Boil the potatoes, whole and unpeeled, until fork tender. Cut them into 1/4-inch slices; set aside.

Cook bacon in skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.

Add salt and chili powder to skillet, stirring well. Add potatoes to skillet; gently stir to coat with seasonings. Spoon potatoes into a lightly greased 9-inch square baking dish. Sprinkle with bacon; cover and bake at 350°F for 25 minutes. Sprinkle with cilantro before serving. Makes 6 to 8 servings.
ENJOY!!

Answer 5

THe best mexcian style potatoes i have had were with Enchiladas Poblanas...OMG the bomb food...just boil the potatoes baking potatoes are good for this...do not peel them before you cook them. Once they are cooked let them cool and then peel and slice them vertically maybe you will get three pieces out of one. then prepare oil for frying...corn oil is better. Fry them till golden and place them in a oven proof dish in layers. top first layer with cheese...white cheese is good, or fetta or any cheese you love and do layer after layer and sprinkle them with parsley...
this is very good and delicious...Enjoy

Answer 6

If your enchiladas are spicy, you may want to try something sweet to balance out the meal. I recommend corn (on the cob or nibblets). It will be a nice break from the spicy, cheesy flavor of the enchiladas and is good for you too!

Answer 7

Nacho Cheese Potato Slices

Ingredients

(6 servings)

4 md To 6 md potatoes, peeled, and sliced
1 lg Onion, chopped
1 Green pepper, chopped
1 bn Green onions, chopped
1 c Barbecue sauce
1 c Water
1 ts Garlic powder
1 ts Parsley flakes
4 tb Taco seasoning
1/4 ts Black pepper
2 c Grated cheese (cheddar, mozarella, or combination of)


Instructions

Peel and slice potatoes. Line cookie sheet with tin foil. Spray foil with non-stick spray (Pam) In large bowl, combine potatoes, green onions, green peppers and white onions. Pour onto foil lined pan. In same bowl, mix barbecue sauce, water, and dry spices. Pour over top of potatoes. Bake in 400 F oven for 45 minutes. Turn and seperate to ensure even cooking. Bake an additional 10 minutes or so. (Baking time depends on how thick you slice the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue cooking until cheese has melted and the edges become crispy. Let sit for about 4-5 minutes before serving to allow the cheese to set up a bit.



Potatoes Rio Grande

Ingredients

(6 servings)

1 lb Potatoes, cubed
1/2 tb Cooking oil
1/2 Green pepper, cut in strips
1 Green chili, diced
4 Cloves, garlic, diced
1 tb Finely minced chives
8 oz Stewed tomatoes
1/8 ts Black pepper
1/2 c Cheddar cheese, shredded
1 tb Parsley, minced


Instructions

Cook in boiling water for about 12 minutes: 1 lb potatoes. Meanwhile, heat in a large skillet: 1/2 tbs cooking oil. Add and toss over high heat for 5 minutes: green bell pepper. Add and cook, stirring, for 2 minutes green chile, garlic, amd chives. Stir in stewed tomatoes and ground black pepper.
Cook to reduce liquid about half. Drain potatoes and add to skillet. Gently cook and stir to heat through. Sprinkle over the mixture cheddar cheese.
Cover pan until the cheese melts. Sprinkle with parsley.

Answer 8

Southwestern potato hash with onions, and green and red bell peppers

Grilled sweet potato and red potato cubes.

Answer 9

i dont know what mexican potatoes are but you should try a mexican style rice, or some refried beans (rosarita) that what they are usually served with

Answer 10

Yeah, potatoes don't really go with enchiladas stick to some rice and beans

Answer 11

Fry up some tater tots and put season salt on them?

Make some Spanish Rice.