Cheesy Potato Enchiladas (with Sour Cream Sauce)
Cheesy Potato Enchiladas
All recipes developed by Becca Heyes.
This post may contain affiliate links. Read more.
I adore vegetarian enchiladas – especially when they’re stuffed with soft little cubes of potato, smothered in a creamy (yet slightly tangy) tomatillo sour cream sauce, and topped with plenty of crispy cheese… is it even possible to improve on that?!
(the answer’s no btw)
These cheesy potato enchiladas feel like such a treat when you pull the bubbling pan out of the oven – and even more so when you serve them up and add a good dollop of guacamole or fresh salsa on top. Such perfect vegetarian comfort food!
By the way, I did my best to make these potato enchiladas nice and easy to make – the sauce uses only two ingredients (yes, just two!). However, if you’re particularly pushed for time, or you just don’t fancy rolling, you could easily turn this into a layered enchilada casserole instead.
🥗 Ingredients
Here’s what you’ll need to make these cheesy potato enchiladas.
Detailed ingredient quantities (in both US and UK recipe formats) can be found in the printable recipe card.
- potatoes – just whatever kind you have in the cupboard.
- tomatillo salsa (green salsa) – I found this one in Sainsbury’s, but if you can’t find green salsa specifically, then use a regular red salsa. Alternatively you could make a simple homemade enchilada sauce!
- sour cream
- black beans (canned, for convenience!)
- mushrooms
- tortillas – I used mini tortillas because I think they look neat in the baking dish, but there’s absolutely no reason you couldn’t use a few larger tortillas instead.
- smoked paprika
- garlic – I used my favourite lazy garlic, which comes in a jar, since I hate chopping the fresh stuff.
🔄 Substitutions
I kept the filling of these potato enchiladas super simple – just potatoes, mushrooms and black beans. If you’d like to bulk them out even more, you could add all sorts of other vegetables, such as:
- red or white onion
- sweet potato (either instead of the regular potatoes, or as well!)
- sweetcorn
- bell peppers
- zucchini (courgette)
FREE e-cookbook –
10 Easy Cheesy Vegetarian Bakes
Sign up to get recipes by email and you’ll also receive a free e-cookbook straight to your inbox.
(1-2 emails per week, no spam!)
You could also try…
Spinach and Ricotta Enchiladas
Mexican Bean and Potato Bake
Roasted Vegetable Enchilada Casserole
📝 How to Make Vegetarian Potato Enchiladas
Cheesy Potato Enchiladas
If you’ve cooked this recipe, please leave a star rating!
Print Pin Share Comment(please double check all allergens before eating)
Ingredients
- 1 Tablespoon oil
- 450 g (~ 1 lb) potatoes, cut into 1cm dice
- 250 g (~ 1/2 lb) mushrooms (I used chestnut mushrooms), roughly chopped
- 1 teaspoon minced garlic
- 1 teaspoon smoked paprika
- 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
- Salt and black pepper, to taste
- 10 mini flour tortillas (or 6 large)
- 300 g (~ 1 cup) tomatillo salsa
- 150 g (~ 2/3 cup) sour cream
- 100 g cheddar cheese, grated (~ 1 cup when grated)
- To serve (optional): fresh cilantro (coriander), sour cream, hot sauce, etc.
Instructions
- Heat the oil in a frying pan over a medium-high heat, and add the diced potatoes. Cook for about 5 minutes, stirring regularly, until slightly softened and just starting to crisp up.
- Add the chopped mushrooms, minced garlic and smoked paprika, and cook for 5 more minutes, until the mushrooms are soft. You can turn the heat down to medium if it feels too hot.
- Add the drained black beans to the mixture, and mix well to combine. Turn off the heat, and season the mixture to taste.
- To make the green enchilada sauce, combine the tomatillo salsa and sour cream in a bowl.
- Add a couple of Tablespoons of the enchilada sauce to a baking dish (mine measured approx. 10 x 7 inches, but it was a snug fit – a bigger dish would also work!), and spread it around. This will help to stop the enchiladas from sticking to the dish.
- Add a good amount of filling to the centre of each tortilla, and roll. Place seam-side-down in the baking dish. (don’t worry if it gets a little messy!). If you have any filling left over, save it for another day, or scatter it on top of the rolled tortillas.
- Add all of the remaining enchilada sauce on top, spreading it out and allowing it to fall into any gaps at the ends of the rolled tortillas. Top with the grated cheese.
- Bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until crisped up to your liking.
- I served my potato enchiladas with a drizzle of hot sauce and some fresh cilantro (coriander).
Notes
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
