Cheesy Enchilada Scalloped Potatoes - Thinly-sliced potatoes piled in a casserole and smothered with red enchilada sauce and white cheddar cheese. Baked until bubbly hot, this is sure to spice up your boring dinner routine.

The creamy, mild softness of the potatoes with the spicy enchilada sauce and gooey cheese is so very good especially with a dollop of cold sour cream. The contrasting coldness against the hotness is positively delicious.

The sauce is super easy to make with a little butter, flour, milk, enchilada sauce and sharp white cheddar cheese. It comes together in about ten minutes on the stove and is poured over sliced russet or Yukon gold potatoes, sprinkled with a handful of crushed tortilla chips and more white cheddar then baked until the potatoes are fork-tender.

Guess what you don’t see on mine. The tortilla chips. I forgot. I didn’t even notice until I started to eat. But don’t leave them sitting on the counter the way I did because they really add a nice crunch to the dish. If you don’t have tortilla chips on hand use seasoned bread crumbs or panko crumbs instead.

The idea to ‘enchilada’ potatoes was my Mom’s. At first I was like huh? Then I was like hmmmm. . . That does sound good. And it is. I made them twice in the last two weeks, all for the sake of recipe testing and because I really LOVE them.

I hope you do too.

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📖 Recipe

Yield: 8 Servings

Cheesy Enchilada Scalloped Potatoes

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Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup red enchilada sauce, I like Hatch
• 2 + ½ cups shredded sharp white cheddar cheese, divided
• 2 + ½ pounds russett or Yukon gold potatoes, peeled & sliced into ⅓-inch thick slices
• ½ cup crushed corn tortilla chips
• snipped green onions, for garnish
• sour cream, for serving

Instructions

1. Preheat the oven to 400 degrees F. Generously butter a 9x9 or 8x8-inch casserole dish.
2. In a medium saucepan melt the butter over medium-low heat, whisk in the flour and cook 2 - 3 minutes while stirring.
3. Slowly whisk in the milk and enchilada sauce. Turn the heat up and bring to a simmer. Simmer 5 minutes, stirring often.
4. Remove from the heat and stir in 1 cup of the cheese, stir until melted.
5. Layer half the potatoes in the pan.
6. Pour half the sauce over them and sprinkle with half the remaining cheese.
7. Repeat the layers but sprinkle the top with corn chips then the cheese.
8. Bake 45 - 50 minutes or until the potatoes are fork tender. Cover with foil if the top starts to brown too much.
9. Garnish with green onions and a dollop of sour cream.

Nutrition Information:

Yield:

8

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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