Cheesy Potato Enchilada Casserole

This Cheesy Potato Enchilada Casserole is pure comfort food. It’s easy to make and perfect for feeding a crowd!

Happy April! Do you guys do anything for April Fool’s Day? I love pranking my husband because he’s pretty gullible, so I’ll have to think of something good today!

I promise this Cheesy Potato Enchilada Casserole is no joke, though. 🙂

I made this when I was heavily pregnant, and it was the perfect comfort/pregnancy dinner. It would also make a great breakfast if you’re into savory Mexican-themed breakfasts with enchilada sauce.

This Cheesy Potato Enchilada Casserole is filled with roasted potatoes, veggies, beans, enchilada sauce, and cheese. I’m not currently eating dairy, but this dish is great without cheese or with vegan cheese. I like to add avocado to mine to make it extra creamy.

I know it’s spring now, and casseroles might not be quite as popular, but I’m always into comfort food like this. It’s snowing as I write this, so it’s not feeling much like spring around here.

Cheesy Potato Enchilada Casserole Recipe Ingredients

• Vegetables—For this casserole, I used 6–7 cups of diced potatoes, or about four medium-sized potatoes, one small green bell pepper, and half a diced yellow onion. Of course, you can add or substitute veggies of your choice. 
• Spices – This recipe uses cumin, paprika, garlic powder, salt, and black pepper. 
• Beans – I used two 15-ounce cans of pinto beans, drained and rinsed. Black beans would also be great. 
• Cheese – Cheddar, Monterey, and Colby Jack are some great options. If vegan, vegan cheese will also work, or like me, you can omit the cheese and add avocado.
• Sauce – 2 1/2 cups enchilada sauce
• Optional toppings –  Avocado, cilantro, tomato, onion, etc.
• Olive oil 

Mexican Casserole Time-Saving Tips 

• Instead of roasting the potatoes, you can buy a bag of frozen, diced potatoes and ensure they’re defrosted before tossing them in the casserole.
• If you plan on using more vegetables than bell peppers, you can chop them when you get home from the grocery store, so they’re ready to use when needed. Besides roasting the potatoes, this recipe comes together quickly!

How To Make This Enchilada Casserole

1. Preheat oven to 400 degrees F. On a large sheet pan, toss together the potatoes, bell pepper, onion, olive oil, and all the spices. Roast until the potatoes are fork-tender, 40-50 minutes. If you don’t have a really large sheet pan, you may want to use two smaller ones so they aren’t overcrowded.
2. Add the roasted potatoes and veggies to a large bowl, along with the pinto beans, 1 cup of cheese, and enchilada sauce. Mix until combined and pour into a large baking dish. Cover with the remaining 1/2 cup of cheese and bake until heated through and cheese is melted, about 20 minutes.
3. It’s best served warm and topped with your favorite toppings.

Enchilada Casserole Money-Saving Tips

• If you don’t have the spices (cumin, garlic powder, paprika) on hand and don’t think you’ll use them much in the future, you can buy the amount you need in the bulk spice section of your grocery store.
• Instead of buying a can of beans, you can buy dry beans and cook your own. I plan to do this soon and freeze them in 1 1/2 cup measurements.
• There are many varieties of potatoes available, but russets tend to be the cheapest. If you know you’ll use the entire bag, it’s also usually cheaper to buy a bag instead of individual potatoes.

Cheesy Potato Enchilada Casserole Recipe Tips

• This entire casserole can be made up to three days ahead and reheated just before you’re ready to eat.
• This recipe can easily be halved or doubled if needed.
• I added green pepper and onion, but this is a great dish for using up extra veggies you have on hand.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Cozy Casserole Recipes?

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Vegetarian Fajita Rice Casserole

Vegetarian Cheesy Tortellini Casserole

Vegetarian Soft Taco Casserole

Cheesy Broccoli Rice Casserole Bites

Black Bean Enchilada Casserole with Butternut Squash

Cheesy Potato Enchilada Casserole

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: She Likes Food
• Total Time: 1 hour 50 minutes
• Yield: 6 1x

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Description

This Cheesy Potato Enchilada Casserole is so comforting and delicious!  It’s also really easy to make!

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Ingredients

Scale 1x2x3x

• 6–7 cups small diced potatoes, about 4 medium sized potatoes
• 1 small bell pepper, I used green
• 1/2 diced yellow onion
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 (15 oz) cans pinto beans, drained and rinsed (or about 3 cups)
• 1 1/2 cups shredded cheese, divided
• 2 1/2 cups enchilada sauce
• Optional toppings: avocado, cilantro, tomato, onion

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Instructions

1. Pre-heat oven to 400 degrees F.  On a large sheet pan toss together the potatoes, bell pepper, onion, olive oil and all the spices.  Roast until potatoes are fork tender, 40-50 minutes.  If you don’t have a really large sheet pan you may want to use two smaller ones so they aren’t over crowded.
2. Add roasted potatoes and veggies to a large bowl along with the pinto beans, 1 cup of cheese and enchilada sauce.  Mix until combined and pour into a large baking dish.  Cover with the remaining 1/2 cup of cheese and bake until heated through and cheese is melted, about 20 minutes.
3. Best when served warm and topped with your favorite toppings.

• Prep Time: 20 mins
• Cook Time: 90 mins
• Category: Dinner, Vegetarian, Gluten Free
• Method: Oven
• Cuisine: Mexican