Cheese and Potato Enchiladas

I dubbed April the Queen of Cheap Cooking a long time ago. Her grocery budget puts mine to shame, and I have no idea how she does it. This recipe is one that she gave me, and it proves that cheap doesn't have to equal tasteless. It's so yummy and easy. She gave me this recipe one day when I was telling her how I was on the lookout for new meatless meal ideas, and this one is perfect! And the leftovers are just as good, which is always a huge bonus for me.

One quick word about the shredded potatoes. If you can find some with onions and peppers already in there, use those. This recipe will still taste really yummy with plain shredded potatoes, but the ones with the onions and peppers really gives it something extra and makes it even more yummy.

Ingredients:
3 cups frozen shredded potatoes
4 cups cheddar cheese, shredded
14 ounces tomato sauce
1/4 cup chili powder
1/2 cup water
flour tortillas

Combine potatoes and half of cheese in a large bowl. Set aside.

In a medium sauce pan, combine tomato sauce, water and chili powder. Bring to a boil. Reduce heat and simmer for 5 minutes.

Spoon some potato mixture into each tortilla. Roll up and place seam side down in a 9x13 baking dish. Top with sauce and remaining cheese.

Bake at 350 for 25 minutes. I like to serve mine with a dollop of sour cream on top.

Do you regularly make meatless meals?
Post your favorite, and we'll try it and post it!