Chili Potato (and Chicken) Burritos

As I've mentioned before, I don't plan out a menu for the week. I'm too easy influenced by what strikes my fancy at that moment while at the produce market and grocery store to stick to planned out meals. I tend to come up with my meal ideas by looking at what I've already bought and taking it from there. Because of that, there are hundreds of recipes I've bookmarked in my reader and in cookbooks I may never get around to trying. But then there are those recipes that I do come across that I am so drawn to, I know I have to make right away.

When I saw these Chili Potato Burritos on Taste and Tell, I thought they sounded delicious. (I mean, they are essentially spiced mashed potatoes wrapped up in a tortilla and topped with cheese. How could they not be delicious?) Definitely not as healthy as most of the meals I opt for, but nevertheless, I found myself thinking about them all day. And the next. Maybe it was some kind of pregnancy craving, but I couldn't get them out of my head, and I knew they would be gracing my dinner table very soon.

I made some changes, mostly due to the fact I didn't reread the recipe before I went shopping. (And also because I can't ever leave a recipe alone.) I had some leftover roast chicken in the fridge, and on a whim, I decided to include some of it to half of the burritos, an addition I knew Sage would love. I tried it both ways, and while 9 times out of 10 I prefer things without meat, I actually think I liked it just a little more with the chicken. But really, both ways were great. I had intended roast some veggies to serve on the side, but I completely forgot until minutes before this was about to come out the oven, so I threw together a quick salad and it was a perfect compliment.

Chili Potato (and Chicken) Burritos
adapted from Taste and Tell, originally from allrecipes
makes 6 large burritos, serving 4-6

We are not huge enchilada sauce people, so for us, this was the perfect amount of sauce for our liking; if you'd prefer yours swimming in it, you will want to use more. We are however cheese people, so next time I will add a good bit more cheese to the tops of the burritos before baking.

3 medium-large Russet potatoes (about 2.25 lbs.), cubed (I didn't peel)
1 tbsp reduced fat milk
1 tbsp butter/margarine/spread
1 tbsp reduced fat cream cheese
1 cup shredded 2% sharp cheddar cheese (or colby jack), or more as desired
1 tsp chili powder
1 tsp ground cumin
1/4 tsp garlic powder
kosher salt and fresh ground pepper
1 (10 oz.) can of mild enchilada sauce (or about 1 1/4 cup homemade), or more as desired
6 large multi-grain soft wraps or tortilla of choice
optional: shredded cooked chicken (about 2 cups for all 6 burritos) tossed in a tbsp or two of the sauce

Boil potatoes until tender but still firm. Drain and mash with milk, butter and cream cheese.

In a medium mixing bowl, combine the mashed potatoes with 3/4 cup of the cheese, chili powder, cumin and garlic powder. Season with a couple pinches of salt and a several good grinds of pepper. Stir in about 1/3 cup of the enchilada sauce.

Spoon 1/6 of the potato mixture onto the middle of a tortilla. If desired, top with some of the shredded chicken. Roll up burrito-style and place seam side down in large baking dish. Continue, using up all tortillas and potato mixture. (I made these ahead, and at this point, refrigerated until just shortly before ready to bake.)

Pour enchilada sauce over burritos and top with desired amount of cheese. Bake in an oven preheated to 350 until cheese is melted and bubbly, about 15 minutes.