For a vegetarian recipe that is hearty & cheesy, these Potato Enchiladas will really hit the spot. Tender diced potatoes, sharp cheddar, & more are rolled up in soft corn tortillas for an easy 30-minute Cal-Mex meal.
This quick weeknight meal is great any time of year, not just on Cinco de Mayo or instead of tacos on Tuesdays. It is inspired by one of my favorite dishes at Aqui here in town. When they removed it from the menu, I fed my craving with this homemade version.
Jump to:
Ingredients
This Mexican-inspired recipe uses just a few easy to find ingredients. With a combination of pantry staples & fresh items, this enchilada recipe is perfect for busy weeknights.
There is no meat in this recipe which makes it ideal for anyone on a budget but wants a hearty meal. You won't miss the meat or beans in this filling recipe, I promise.
Here are the ingredients needed to make potato & cheese enchiladas:
- Corn Tortillas - white or yellow medium-sized tortillas work best (not street taco size which is too small)
- Enchilada Sauce - use a red/roja or green/verde can or jar. Try one of my favorite store-bought enchilada sauces - mild, medium, or spicy or my recipe for a quick substitute.
- Diced Potatoes in the Can - this makes the prep quick & easy (or use leftover roasted/sauteed/baked potatoes cut into small chunks)
- Shredded Cheddar Cheese - sharp or medium is best.
- Garlic & Onion - fresh minced for bold flavors.
- Olive Oil, Salt, & Pepper - for sauteeing & seasoning the potato filling.
See the recipe card for quantities & substitutions/variations.
How to Make Potato Enchiladas
This recipe is super simple & comes together with only 10 minutes of prep. The rest is done in the oven leaving you time to make yourself a Spicy Jalapeno Moscow Mule to sip on while you wait. You're welcome!
Here are the easy steps for rolling & baking this enchilada recipe:
- Cook the Potato Filling
- Stuff & Roll the Enchiladas
- Bake
See the recipe card for full instructions.
1 - Cook the Potato Filling
In a large skillet over medium, heat the olive oil. Add the chopped onion and saute for 3 minutes.
Once they begin to soften, add the drained diced potatoes from the can. Sprinkle on some salt & pepper.
Stir & continue to cook over medium heat for 5-7 minutes. They will be ready when the edges just start to brown. Turn off the heat and set aside.
2 - Stuff & Roll the Enchiladas
At this point, preheat the oven to 400°F. Also pour ½ cup of the enchilada sauce into the bottom of a 9x13 baking dish & spread evenly. Now it is time to start making the enchiladas.
TOP TIP: Begin by warming up the tortilla in the microwave for 15 seconds. This helps it be soft & pliable so they don't crack or break when rolling.
Here is how I stuff & roll the corn tortillas when making enchiladas. As shown above, follow these simple steps to make each enchilada one at a time.
- Spread potato filling along the middle of each tortilla in a line across from edge to edge.
- Top with a handful of shredded cheddar cheese. The filling should cover about ⅓ of the tortilla.
- Roll the bottom half of the tortilla so it folds over to cover the filling.
- Continue to slowly roll the tortilla on itself so that the edges of the tortillas now overlap.
- Gently place the enchilada with the seam side down in the prepared baking dish.
- Repeat until all enchiladas are in the pan.
- Top with remaining enchilada sauce & additional cheese.
3 - Bake
Place the enchiladas on the middle rack of the preheated oven. Bake for 15-20 minutes.
They are ready when the cheese has melted, the filling is hot, and the enchilada sauce is bubbling around the edges.
Serving Suggestions
Plate the enchiladas and enjoy while warm. They go great with my recipe for restaurant-style Mexican rice.
Top with your favorite Mexican items such as sour cream, fresh avocado or guacamole, more cheese, hot sauce, diced onions, or fresh cilantro.
Hint: let the enchiladas cool for 2-3 minutes before removing from the pan. This allows the cheese to set so the filling doesn't run out as you plate the enchiladas.
Top Tips
All of these great tips are shared in the recipe card. But these are so good and important they are worth highlighting so you don't miss them.
- To avoid breaking tortillas while rolling, warm each up a few seconds in the microwave before stuffing.
- Only fill each one ⅓ of the way so they roll easily.
- Do not overbake so they don't dry out.
- Let them cool so the cheese can set before serving.
- Save any leftover enchilada sauce to make my other vegetarian Mexican recipe, Easy Black Bean Enchilada Soup.
FAQ
My intention with this recipe is to offer a meatless enchilada. For a recipe that is high in protein with meat & is also low-carb, try my recipe for Keto Chicken Enchiladas instead.
A good melting cheese with bold flavors works best here. The mild tasting potatoes in the filling need a sharp or medium cheddar or a pepper jack to boost the flavor. I don't recommend using only Monterey jack or queso fresco which may be too bland.
I have not tried this recipe with that substitution. I use chunks of tiny new potatoes for the texture. Mashed potatoes along with the all the other items will give you a one-note bite- everything is soft.
Potato Enchiladas
Equipment
- 9x13 baking dish
Ingredients
- 8 medium-sized corn tortillas
- 14-16 ounce can diced potatoes
- 2 cups shredded cheddar cheese
- ½ cup diced onion
- 2 cloves minced garlic
- 1 tablespoon olive oil
- salt & pepper to taste
- 28 ounces enchilada sauce red or green (hot, medium, or mild)
Instructions
Make the Potato Filling
- In a large skillet over medium, heat the 1 tablespoon of olive oil. Add the ½ cup of chopped onion and saute for 3 minutes.
- Once they begin to soften, add the drained diced potatoes from the can & the 2 cloves of minced garlic. Sprinkle on some salt & pepper.Stir & continue to cook over medium heat for 5-7 minutes - just until the edges start to turn brown. Turn off the heat and set aside.
- Preheat the oven to 400°F. Also pour ½ cup of the enchilada sauce into the the 9x13 baking pan - spread out to coat the bottom.
Stuffing & Rolling the Enchiladas
- To roll each enchilada one at a time, begin by warming up each corn tortilla in the microwave for 15 seconds. This is key so they do not break when rolling.
- To fill, add potato filling along the middle of each tortilla in a line across from edge to edge.Top with a handful of shredded cheddar cheese. The filling should cover about ⅓ of the tortilla.
- To roll, fold the bottom half of the tortilla to cover the filling. Continue to slowly roll the tortilla on itself so that the edges of the tortillas now overlap.
- Gently place the enchilada with the seam side down in the prepared baking dish. Repeat until all enchiladas are in the pan. Top with remaining enchilada sauce & additional cheese.
Bake Enchiladas in the Oven
- Place the enchiladas on the middle rack of the preheated oven. Bake for 15-20 minutes.Remove from the oven when the sauce is bubbling and the filling is hot & melty. Do not over bake. The sauce will cook too long & the enchiladas will dry out.
- Let the enchiladas cool for 2-3 minutes before removing from the pan. This allows the cheese to set so the filling doesn't run out as you plate the enchiladas.Serve & enjoy.
Notes
Nutrition
Final Notes
Here is all the reasons you will love this recipe.
- Filling vegetarian/meatless recipe.
- Cheap budget-friendly ingredients.
- Great make-ahead meal to assemble & bake later.
- Leftovers store easily in the fridge for up to 3 days or freezer for up to 30 days.
Leave a Reply