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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
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