Potato Enchinados – A Spin on Potato Nachos.

A while back I posted about Baked Potato Nachos. Since this post I have made this dish several more times and even spun it from nachos to enchiladas. I have also simplified it. In lieu of pre-cooking the potatoes, you can simply just pile everything in the pan and cook like a casserole.

The ingredient substitutions of this recipe are completely endless and this is ultimately why we make it so often. Revolving door recipes are very popular here. As much I love to cook and have a passion for creating dishes, weekdays can be tough. By the time I get home and do my chores, I really don’t want to cook a lot of the days. Cooking is a relaxing weekend event! So on those hard weeknights I have several recipes on the rolodex that we rotate through, the fun part is that they are never 100% the same every time. I rarely capture the ingredient list, unless posting it on the blog, and I always have something different in the fridge to throw in. So think of this recipe and the previous nachos recipe as a canvass for your ingredients…whatever you have on hand!

All of that said, I will give you today the recipe I used this time. This recipe makes a 9 x 13 baking dish worth of food. This is about 6 dinner servings, 8 lunch servings.


2.6 lbs potatoes (I had both red and yellow on hand)

16 oz red enchilada sauce

15 oz can of black beans, drained and rinsed

1/2 can large pitted black olives, sliced (3 oz)

2 oz fire roasted jalapeno (if you don’t want the heat get green chilies instead)

5 oz frozen corn

1 green pepper

2 T chives

2 c cheese, shredded (I used cheddar)

Toppings of choice….like sour cream, avocado, shredded lettuce, anything you would want on enchiladas

Preheat oven to 400.

Chop potatoes into 1/2 inch chunks. Chop the green pepper. Prep all other ingredients and combine all into a large mixing bowl, using only half of the cheese.

Pour mixture into a 9 x 13 baking dish. Cover with foil and bake for 45 minutes. Remove foil and top with remaining cheese and bake for 15 minutes more.

Remove from oven and serve.

As an aside, I bet you could assemble this casserole the night or day before and have it ready to pop in the oven when you get home from work. Alternatively, you could make this on Sunday and use it as lunches all week. Other good ingredient ideas include cooked chicken or ground beef, red onion, scallions, cilantro, tomatoes, a squeeze of lime, mushrooms, kale, cream cheese or scrambled eggs.

**This also might just be a good gluten free enchilada recipe, but I am not too brushed up on gluten free cooking. Anyone know?


1 Comment

Filed under Beans, Casseroles/Bakes, Mexican Inspired, Potatoes, Vegetarian

One response to “Potato Enchinados – A Spin on Potato Nachos.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s