My husband John 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 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.
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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.
🌶 Ingredients
🥕See the printable recipe card below for quantities & details
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 1 - 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.
- 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.
2. Cut each tortilla into 4 equal squares, trimming off the rounded edges. (You can save those trimmed off pieces to make tortilla chips!) Place one layer of tortilla squares on the bottom of the pan.
3. Spoon approx. 1 tablespoon of mashed potato onto each square.
4. Sprinkle a small amount of onion, olives, and corn on top of each potato covered square.
5. Repeat process, creating another layer of tortilla squares, potato, onion, olives, and corn, pressing down lightly between layers.
6. Continue creating layers (3-4) until casserole is just below the top of baking dish.
7. Pour enchilada sauce evenly over entire casserole.
8. Spoon a small dollop of cheese on top of each square.
9. Cover with foil and bake for 20-25 minutes at 375º.
10. 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
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.
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.
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.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Easy Vegan Potato Enchilada Casserole
Equipment
- large bowl
- small knife
- potato masher
- spoon
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
- 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
Nutrition
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.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Connie Edwards McGaughy says
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!