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    Home » Entree

    Easy Vegan Potato Enchilada Casserole

    Published: September 12, 2020 | 1:54 am, Modified: Feb 1, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Easy Vegan Potato Enchilada Casserole 🌶 This zesty festive dish is like a party on your plate! Made with corn tortillas, mashed potatoes, plant-based cheese, corn, olives, and topped with your favorite enchilada sauce. Gluten-free

    A baking dish filled with a vegan potato enchilada casserole topped with non-dairy cheese and cilantro.

    My husband and I live in San Diego, not far from Mexico. Like most San Diegans who grew up here, we adore Mexican food. You name it. Tacos, tostadas, guacamole, tamales, burritos, quesadillas. We could eat it practically every day.

    If you ask my husband John, which dish he loves the most, he'll tell you, it's enchiladas. Potato enchiladas to be exact, from a little taco shop in La Jolla, California. His favorite way to start his day is a dawn patrol surf session followed by a late breakfast of potato enchiladas from Don Carlos Taco Shop.

    One afternoon, I was staring inside my pantry, trying to figure out something to make for dinner. Using the ingredients I had on hand, I made a vegan potato enchilada casserole. It was SO GOOD! I knew it was a winner as soon as John told me it was his favorite new dish. Here is how I made it.

    Jump to:
    • 🌶 Ingredients
    • 🌶 Instructions
    • 🌶 Serving Suggestions
    • 🌶 Enchilada FAQ's
    • Recipe

    See the printable recipe card below for measurements & details

    🌶 Ingredients

    vegan potato enchilada casserole ingredients

    Potatoes - I prefer russet potatoes for mashing, but any variety will work.

    Vegan butter - your choice.

    Non-dairy milk - rice, soy, almond, oat. I don't recommend using coconut milk or any sweetened non-dairy milk in this as it will alter the flavor of the potatoes.

    Corn tortillas - any variety is fine. You could even substitute with large tortilla chips in a pinch.

    Green onions - sliced. Substitute with diced scallions or yellow onion.

    Black olives - sliced. I used canned pitted olives and sliced them myself.

    Corn - fresh, frozen or canned. I used frozen sweet corn.

    Enchilada sauce - red or green (your choice). I used red in this batch.

    Vegan cheese - I used Kite Hill ricotta, but you can use any soft or shredded cheese you prefer.

    🥕NOTE: To prepare this recipe gluten-free, be sure to use gluten-free corn tortillas that have not been produced with shared equipment, as well as any other packaged products you may use, including enchilada sauce and vegan cheeses. It's always a good idea to buy products that are labeled as certified gluten-free.

    🌶 Instructions

    Step One - Mashed Potatoes

    The first thing you'll need to do when preparing this dish is whip up a batch of mashed potatoes. In case you haven't made them before, here is my recipe for Simple Vegan Mashed Potatoes.

    Step 2 - The Casserole

    Preheat oven to 375º.

    Enchilada sauce poured into bottom of baking dish.

    Using a 9" x 13" baking dish, pour approx. ½ C enchilada sauce in the bottom of the dish, thoroughly coating with a thin layer of sauce.

    Corn tortilla squares layered on enchilada sauce in a baking dish.

    Cut each tortilla into 4 equal squares, trimming off the rounded edges. Place one layer of tortilla squares on the bottom of the pan.

    Corn tortilla squares topped with mashed potatoes and  layered on enchilada sauce in a baking dish.

    Spoon approx. 1 tablespoon of mashed potato onto each square.

    Corn tortilla squares topped with mashed potatoes, green onions, sliced olives, and corn layered on enchilada sauce in a baking dish.

    Sprinkle a small amount of onion, olives, and corn on top of each potato covered square.

    Corn tortilla squares topped with mashed potatoes, green onions, sliced olives, and corn layered on enchilada sauce in a baking dish.

    Repeat process, creating another layer of tortilla squares, potato, onion, olives, and corn, pressing down lightly between layers.

    Corn tortilla squares topped with mashed potatoes, green onions, sliced olives, and corn layered on enchilada sauce in a baking dish.

    Continue creating layers (3-4) until casserole is just below the top of baking dish.

    Corn tortilla squares topped with enchilada sauce in a baking dish.

    Pour enchilada sauce evenly over entire casserole.

    An unbaked vegan potato enchilada casserole topped with dollops of non-dairy cheese.

    Spoon a small dollop of cheese on top of each square.

    A vegan potato enchilada casserole topped with cheese and cilantro.

    Cover with foil and bake for 20-25 minutes at 375º.

    Uncover and continue baking for another 10 minutes, until sauce is bubbling and cheese is slightly brown.

    Serve as is, or garnish with cilantro leaves.

    🌶 Serving Suggestions

    This easy vegan potato enchilada casserole is perfect for parties and potlucks. Since the tortillas are pre-cut in squares, it makes it very simple to dish up individual servings. The casserole is delicious served on its own or paired with other south-of-the-border inspired dishes like Mexican rice, vegan jackfruit street tacos, this colorful and festive 4-bean fiesta salad, and my favorite watermelon mango pico de gallo.

    🌶 Enchilada FAQ's

    Can this recipe be used for traditional rolled enchiladas?

    Yes it can! You'll want to place just one layer of rolled enchiladas in the baking dish. Cover with additional sauce and cheese, then bake per the recipe directions.

    IMPORTANT: Make sure you have fresh, soft tortillas that won't crack as you roll them. If they're a bit dry, brush a small amount of cooking oil on each tortilla. Place tortillas on top of each other (4-6) and place on parchment. Fold parchment paper over and cover securely with foil.
    Place wrapped tortillas in a pre-heated 350℉ oven for 3 minutes. Flip packet over and continue heating for 3 more minutes.
    Corn tortillas on a cutting board next to a dish with olive oil and a basting brush.Corn tortilla being brushed with olive oil.Corn tortillas wrapped in parchent paper.Corn tortillas wrapped in parchment paper and aluminum foil.

    Can this recipe be prepared in advance?

    Yes, you can make it a few hours prior to serving. Store the covered casserole in a refrigerator until ready to bake. I would not recommend preparing it too much in advance as the tortillas could get soggy.

    How to store leftover potato enchilada casserole?

    Store any leftover casserole refrigerated in an airtight food safe container or in the casserole dish securely covered with plastic wrap up to 3 days. To re-heat, remove wrap, cover with foil and place in a 350°F oven until hot.

    very vegan 🌱 very good

    I hope you love this recipe! If so, please leave a star rating in the comment section below. It helps other readers find it online & decide if they want to give it a try too!. Thanks a bunch!🥕

    Recipe

    A vegan potato enchilada casserole topped with cheese and cilantro.

    Easy Vegan Potato Enchilada Casserole

    by Connie🥕
    Easy Vegan Potato Enchilada Casserole 🌶 This zesty festive dish is like a party on your plate! Add a side of beans, rice & salad and you'll have the whole enchilada! Easy to prepare & gluten-free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 45 mins
    Course Main Course
    Cuisine Mexican, Vegan
    Servings 15
    Calories 223 kcal

    Equipment

    • 9" x 13" baking dish
    • large bowl
    • small knife
    • potato masher
    • spoon
    • Measuring spoons
    • Measuring cup
    • Cutting board
    • veggie peeler

    Ingredients
     
     

    • 1 bunch green onions thinly sliced
    • 1 can black olives sliced
    • 1-½ C corn
    • 15-18 corn tortillas check package for gluten-free - see notes below
    • 2 C enchilada sauce red or green (your choice)
    • 1 C vegan cream cheese or soft cheese. I use Kite Hill ricotta

    Mashed potatoes

    • 4 Russet potatoes washed, peeled, quartered
    • 3 tablespoon vegan butter
    • ¾ C non-dairy milk I prefer rice or soy milk
    • salt & pepper to taste

    Instructions
     

    Simple Vegan Mashed Potatoes

    • Click here to see complete recipe and video
    • Place potatoes into a large pot. Cover potatoes completely with water. Put a lid on the pot and place on stove over high heat.
    • Bring to a boil, and continue to boil for 10-15 minutes. You'll know they're ready when a knife or fork easily pierce the potatoes.
    • Carefully pour off water into sink and allow potatoes to thoroughly drain in a colander or strainer - at least 5 minutes.
    • Transfer potatoes to a large mixing bowl and begin mashing.
    • Add butter and continue mashing.
    • Gradually add milk, a little at a time, and continue mashing until potatoes are the consistency you like.

    Easy Vegan Potato Enchilada Casserole

    • Preheat oven to 375º.
    • Prepare mashed potatoes (see our full recipe here)
    • Using a 9" x 13" baking dish, pour approx. ½ C enchilada sauce in the bottom of the dish, thoroughly coating with a thin layer of sauce.
    • Cut each tortilla into 4 equal squares, trimming off the rounded edges.
    • Place one layer of tortilla squares on the bottom of the pan.
    • Spoon approx. 1 tablespoon of mashed potato onto each square.
    • Sprinkle a small amount of onion, olives, and corn on top of each potato covered square.
    • Repeat process, creating another layer of tortilla squares, potato, onion, olives, and corn, pressing down lightly between layers.
    • Continue creating layers (3-4) until casserole is just below the top of baking dish.
    • Pour enchilada sauce evenly over entire casserole.
    • Spoon a small dollop of cheese on top of each square.
    • Cover with foil and bake for 20-25 minutes at 375º.
    • Uncover and continue baking for another 10 minutes, until sauce is bubbling and cheese is slightly brown.
    • Serve as is, or garnish with cilantro leaves.

    Notes

    🥕Make this delish dish a fiesta! Before serving, garnish the casserole with a sprig or two of fresh cilantro. Serve with a side of vegan frijoles and Spanish rice. Include an assortment of salsas, pico de gallo.
    🥕To prepare this recipe gluten-free, make sure to use gluten -free corn tortillas that have not been produced with shared equipment.

    Nutrition

    Calories: 223kcalCarbohydrates: 29gProtein: 5gFat: 11gSaturated Fat: 3gSodium: 779mgPotassium: 328mgFiber: 5gSugar: 4gVitamin A: 498IUVitamin C: 5mgCalcium: 69mgIron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Tried this recipe?Let us know how it was!

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    Comments

    1. Connie Edwards McGaughy

      January 19, 2022 at 4:54 pm

      5 stars
      Need a delish south-of-the-border inspired dish for a party or potluck? Here you go! This vegan potato enchilada casserole is a crowd pleaser. Loaded with flavor & perfect for vegans & non-vegans alike!

      Reply

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