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Potato Enchilada Casserole Recipe Potato Enchilada Casserole Recipe

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Potato Enchilada Casserole Recipe

This Potato Enchilada Casserole is a hearty, cheesy delight with layers of tender potatoes, black beans, corn, and zesty enchilada sauce. Perfect for a cozy, comforting meal.

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Potato Enchilada Casserole is a hearty, comforting dish that brings together the best of Mexican flavors and the humble potato. Perfect for a cozy dinner, this casserole layers tender potatoes, zesty enchilada sauce, and gooey cheese with black beans and corn. It's a simple yet satisfying meal that will have everyone coming back for seconds. Let's dive into this delicious recipe!

The name of the recipe: Potato Enchilada Casserole Recipe

Ingredients:

  • 4 cups potatoes, peeled and diced
  • 1 cup enchilada sauce
  • 1 cup shredded cheese
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Boil the diced potatoes until tender, about 10 minutes. Drain and set aside.
  3. In a skillet, combine the enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Cook over medium heat until heated through.
  4. In a baking dish, layer half of the potatoes, half of the sauce mixture, and half of the cheese. Repeat the layers.
  5. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  6. Let the casserole cool for a few minutes before serving.

What You Will Need

What you will need to make potato enchilada casserole

  • Potatoes: Provide a hearty base, soaking up flavors while adding a comforting texture to the casserole.
  • Enchilada sauce: Adds a rich, tangy flavor that ties all the ingredients together with a spicy kick.
  • Shredded cheese: Melts into a gooey, delicious layer, giving the casserole a creamy and savory finish.
  • Black beans: Offer protein and a slightly earthy taste, balancing the dish's flavors.
  • Corn kernels: Add a sweet crunch, complementing the other ingredients with a burst of freshness.
  • Cumin: Provides a warm, earthy flavor that enhances the overall taste of the casserole.
  • Chili powder: Brings heat and depth, making the dish more flavorful and exciting.

Tools and Instruments Needed

What tools/instruments will be needed to make Potato Enchilada Casserole Recipe

  • Large pot: Needed to boil the diced potatoes until tender, ensuring they cook evenly and soften properly.
  • Skillet: Used to heat and combine the enchilada sauce, black beans, corn, and spices, blending flavors thoroughly.
  • Baking dish: Essential for layering the potatoes, sauce mixture, and cheese, then baking everything together.
  • Colander: Drains the boiled potatoes, removing excess water to prevent a soggy casserole.
  • Measuring spoons: Ensures precise amounts of cumin, chili powder, salt, and pepper for consistent flavor.
  • Wooden spoon: Ideal for stirring the sauce mixture in the skillet, preventing scratches and ensuring even mixing.
potato-enchilada-casserole-recipe

Potato Enchilada Casserole

A hearty and delicious potato enchilada casserole that's perfect for family dinners.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl
  • Skillet

Ingredients:  

Main Ingredients

  • 4 cups potatoes, peeled and diced
  • 1 cup enchilada sauce
  • 1 cup shredded cheese
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp pepper

Instructions: 

  • Preheat your oven to 375°F (190°C).
  • Boil the diced potatoes until tender, about 10 minutes. Drain and set aside.
  • In a skillet, combine the enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Cook over medium heat until heated through.
  • In a baking dish, layer half of the potatoes, half of the sauce mixture, and half of the cheese. Repeat the layers.
  • Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  • Let the casserole cool for a few minutes before serving.

Notes:

Feel free to add more veggies or adjust the spices to your taste.

Nutrition value:

Calories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Keywords:

Keyword Casserole, Enchilada, Potato
Tried this recipe?Let us know how it was!

Make Ahead and Freezing Instructions

Make Ahead Instructions

  1. Prepare the casserole as directed, but don't bake it.
  2. Cover tightly with plastic wrap and aluminum foil.
  3. Store in the fridge for up to 24 hours.
  4. When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
  5. Bake as directed.

Freezing Instructions

  1. Assemble the casserole without baking.
  2. Wrap tightly in plastic wrap and aluminum foil.
  3. Freeze for up to 3 months.
  4. To bake, thaw in the fridge overnight.
  5. Let it sit at room temperature for 30 minutes.
  6. Bake as directed.

Using sweet potatoes instead of regular ones adds a natural sweetness and a boost of vitamins to the casserole.

Frequently Asked Questions

FAQ:
How long does it take to prepare this casserole?
About 30 minutes for prep and 20 minutes for baking.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work well and add a different flavor.
Is it possible to make this dish ahead of time?
Absolutely, assemble it and refrigerate, then bake when ready.
What other toppings can I add?
Try sour cream, avocado, or fresh cilantro for extra flavor.
Can I make this casserole vegan?
Yes, use vegan cheese and ensure the enchilada sauce is vegan-friendly.

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