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Potato Enchilada Casserole

Potato Enchilada Casserole

This is an easy dish that can serve a family on a busy weekday night. Tasty enough for company too! Serve with a side of pot beans for a complete vegan meal.

Serves 6.


  • 1 Tbsp vegetable oil
  • 1 large onion, sliced in semi-circles
  • 1 large Anaheim pepper, coarsely chopped
  • 1/4 tsp salt
  • 4 medium potatoes, peeled, sliced 1/8 inch thick
  • 8 corn tortillas
  • 1 c Daiya pepper jack shreds or similar cheese
  • 2 c enchilada sauce
  • 1 c water


  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium heat, warm the oil. Add onion and Anaheim peppers; sprinkle with salt and sauté 5 minutes, or until tender. Set aside.
  3. Place 1/2 cup of the enchilada sauce in the bottom of an 13 x 9 x 2 inch baking dish. Spread to cover the bottom of the dish.
  4. Layer on 4 tortillas.
  5. Scatter half of the skillet veggies over the tortillas.
  6. Add a single layer of half the potato slices. (It’s all right if some overlap.) Sprinkle the top with half the cheese.
  7. Repeat the layers, starting with the half-cup of sauce.
  8. Evenly pour the remaining cup of enchilada sauce and the cup of water over the top of the casserole.
  9. Cover dish with foil and bake 30 minutes. Uncover and bake another 15 minutes. Serve hot with a sprinkling of cilantro leaves or sliced green onion tops.

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