2 1/2 pounds roasted, sliced potatoes, peeled and chopped
2 1/2 ounces cream cheese, softened
2 tablespoons milk
2 tablespoons butter, softened
2 tablespoons mayonnaise
1 cup shredded mozzarella cheese
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Place black pepper in a resealable plastic bag; microwave at least 1 minute for 1/2 minute; set aside. Crush potatoes over medium-high heat. Place over a small bowl and set aside. Using a 2-quart saucepan, layer potatoes and roast on same pan. Remove skins; peel completely. Place inside saucepan.
In a large saucepan, melt butter or margarine. Stir in milk and cheese. Bring to a high heat. Stirring constantly, beat cream cheese and mayonnaise until creamy. Gradually blend flour and milk until well blended. Stir in cheese.
Bring a large pot of water to a boil to cover. Pour in hot water and stir all vegetables into saucepan with saucepan lid. Pour in hot water and stir just until vegetables begin to pop. Remove pan from heat. Sprinkle with mozzarella cheese and salt. Stir just until cheese is melted. Pour sauce over meat. Simmer on low temperature, stirring frequently, until sauce thickens. Serve with tortillas.
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