Curtis Stone’s Potato and Zucchini Enchiladas with Habanero Salsa Recipe | Yummly
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Curtis Stone’s Potato and Zucchini Enchiladas with Habanero Salsa

RACHAEL RAY SHOW
15Ingredients
80Minutes
770Calories
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Curtis Stone’s Potato and Zucchini Enchiladas with Habanero Salsa
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Ingredients

US|METRIC
4 SERVINGS
  • 3 tomatoes (ripe, 1 1/4 pounds total, cored)
  • 3 Anaheim chiles (fresh, 8 ounces total)
  • 1 habanero chile (seeded)
  • 7 Tbsp. olive oil
  • ground black pepper
  • kosher salt
  • 10 cilantro sprigs (fresh)
  • 3 garlic cloves (1 whole, but peeled, 2 finely chopped)
  • 2 russet baking potatoes (about 1 pound total, cut into 1⁄2-inch dice)
  • 1 zucchini (cut into 1⁄2-inch dice, 1 1⁄2 cups)
  • 1/2 white onion (finely diced, 1 cup)
  • 8 corn tortillas
  • 1 cup cotija cheese (coarsely crumbled)
  • 1 scallions (large or 2 small, trimmed and thinly sliced)
  • 1/3 cup sour cream
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    NutritionView More

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    770Calories
    Sodium
    Fat
    Carbs
    Fiber
    Potassium
    Calories770Calories from Fat410
    % DAILY VALUE
    Total Fat46g71%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol70mg23%
    Sodium970mg40%
    Potassium1620mg46%
    Protein30g
    Calories from Fat410
    % DAILY VALUE
    Total Carbohydrate67g22%
    Dietary Fiber18g72%
    Sugars21g
    Vitamin A220%
    Vitamin C100%
    Calcium70%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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