Cheesy Potato Enchilada Casserole

  • Author: She Likes Food
  • Prep Time: 20 mins
  • Cook Time: 90 mins
  • Total Time: 1 hour 50 minutes
  • Yield: 6 1x
  • Category: Dinner, Vegetarian, Gluten Free
  • Method: Oven
  • Cuisine: Mexican


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


  • 67 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


  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.