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 for today!
I promise that this Cheesy Potato Enchilada Casserole is no joke though 🙂
I actually made this when I was heavily pregnant and it was the perfect comfort/pregnancy dinner. Although, I feel like it would also be great for breakfast. That is if you’re into savory Mexican themed breakfasts with enchilada sauce 🙂
This Cheesy Potato Enchilada Casserole is filled with roasted potatoes and veggies, beans, enchilada sauce and cheese. I’m not currently eating dairy right now but I think it would be good either without cheese or with some vegan cheese. I like to add avocado to mine to make it extra creamy.
I know it’s spring now and casseroles might now be quite as popular, but I’m always into comfort food like this. It is also snowing as I write this so it’s not currently feeling too much like spring around here.
Time Saving Tips:
- Instead of roasting the potatoes you could buy a bag of frozen diced potatoes and just make sure it’s defrosted before throwing into the casserole.
- If you plan on using more vegetables than the bell pepper you could chop them up ahead of time when you bring them home from the grocery store. That way you can just open up the container and they’ll be ready to use.
- Besides the roasting of the potatoes, this recipe comes together pretty quickly!
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 just buy the amount you need in the bulk spice section that some grocery stores have.
- Instead of buying a can of beans you can buy dry beans and cook your own. I plan on doing this soon and then freezing them in 1 1/2 cup measurements.
- There are lots of different kind of potatoes available but I’ve found that russet potatoes tend to be the cheapest. It’s also usually cheaper to buy a bag of potatoes instead of individual ones, but only do this if you know that you will use the entire bag.
Recipe tips for Cheesy Potato Enchilada Casserole:
- This entire casserole can be made up to 3 days ahead of time and then re-heated just before you’re ready to eat.
- This recipe can easily be halved or doubled if needed.
- I added in a green pepper and onion but this is a great dish for using up extra veggies you have on hand.
This Cheesy Potato Enchilada Casserole is so comforting and delicious! It’s also really easy to make!
- 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
- 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.
- 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.
- Best when served warm and topped with your favorite toppings.