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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:
- 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.
What You Will Need
Read more: Tamale Enchilada Casserole Recipe
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
A hearty and delicious potato enchilada casserole that's perfect for family dinners.
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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.
Read more: White Enchilada Casserole Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake it.
- Cover tightly with plastic wrap and aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly in plastic wrap and aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes.
- 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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