Irresistible Cheesy Enchilada Scalloped Potatoes Recipe

Layers of comfort and flavor dance together in this mouthwatering cheesy enchilada scalloped potatoes recipe that promises to delight every palate.

Creamy potatoes mingle with zesty enchilada spices, creating a spectacular fusion of Mexican and classic comfort food.

Melted cheese cascades between tender potato slices, infusing each bite with rich, bold flavors.

The combination brings a perfect balance of crispy edges and smooth, savory interior that makes this dish irresistible.

Hearty and satisfying, this recipe turns an ordinary side dish into a standout star of any meal.

Cheese lovers and potato enthusiasts will find themselves returning for seconds – and maybe even thirds.

Serve this crowd-pleasing dish and watch faces light up with pure culinary joy.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories: 330 kcal

Servings: 9

Cheesy Enchilada Scalloped Potatoes Ingredient Breakdown

• Butter: Creates rich, velvety foundation for sauce.
• All-Purpose Flour: Provides smooth thickening agent for creamy texture.
• Milk: Adds silky consistency and mild dairy richness.

• Red Enchilada Sauce: Delivers bold, spicy southwestern kick.
• Sharp White Cheddar Cheese: Introduces tangy, melty cheese depth.
• Green Onions: Brings fresh, zesty finishing accent.
• Sour Cream: Offers cool, creamy counterpoint to spicy elements.

• Russet Potatoes, Yukon Gold Potatoes: Provides hearty, starchy base with different subtle flavor profiles.
• Corn Tortilla Chips: Adds crunchy textural contrast and authentic mexican-inspired crispness.

Tools for Making Cheesy Enchilada Scalloped Potatoes

• Casserole Dish: 9×9 or 8×8-inch baking dish for layering and baking potatoes.
• Medium Saucepan: Essential for creating creamy enchilada cheese sauce.
• Whisk: Perfect for smoothly blending flour, milk, and sauce without lumps.
• Sharp Knife: Needed to slice potatoes evenly and thinly.
• Cutting Board: Provides stable surface for slicing potatoes.
• Measuring Cups and Spoons: Ensures accurate ingredient measurements.
• Wooden Spoon or Spatula: Helpful for stirring sauce and mixing ingredients.

How to Make Cheesy Enchilada Scalloped Potatoes

• Oven Preparation Kitchen Setup

Warm the oven to a toasty 400°F. Select a cozy casserole dish and generously coat with butter to prevent sticking.

• Creamy Sauce Crafting

Create a silky sauce by melting butter and whisking in flour. Gradually blend milk and zesty enchilada sauce until smooth and thickened. Stir in melted cheese for extra richness.

• Layered Potato Magic

Carefully arrange potato slices in a beautiful overlapping pattern. Pour half the dreamy sauce across the potatoes, sprinkling cheese between layers. Repeat the delicious process.

• Crunchy Topping Finish

Scatter crispy tortilla chip fragments across the top. Add a final generous cheese sprinkle for golden, crisp perfection.

• Baking Adventure

Slide the casserole into the heated oven. Bake for 45-50 minutes until potatoes become tender and edges turn golden brown. Cover with foil if top browns too quickly.

• Serving Celebration

Remove from oven and garnish with fresh green onions. Serve immediately with a cool dollop of sour cream for a crowd-pleasing dish that brings comfort and excitement to the table.

Flavor Tips for Cheesy Enchilada Scalloped Potatoes

• Use a mandoline slicer for ultra-thin, uniform potato slices that cook evenly and look professionally prepared.
• Let cheese sit at room temperature for 15 minutes before adding to sauce for smoother, faster melting and richer flavor.
• Whisk continuously while adding milk to prevent lumps and ensure a silky-smooth enchilada sauce base.
• Swap tortilla chips with panko breadcrumbs or crushed cornflakes for different textural experiences and extra crispiness.
• Experiment with different cheese blends like pepper jack, sharp cheddar, or Mexican cheese mix to create unique taste profiles that complement the enchilada sauce.

How to Serve Cheesy Enchilada Scalloped Potatoes

• Fiesta Flavor Boosters: Elevate your Cheesy Enchilada Scalloped Potatoes with these mouthwatering ideas.
• Protein Power Pairing: Serve alongside grilled chicken or shredded beef for a hearty meal that transforms the dish into a complete dinner.
• Fresh Zesty Companions: Top with fresh pico de gallo, chopped cilantro, or sliced jalapeños to add bright, tangy notes that complement the rich, cheesy potatoes.
• Southwest Side Symphony: Create a balanced plate by adding a crisp mixed green salad with a lime-cilantro vinaigrette or some quick-pickled red onions for a refreshing contrast to the creamy potato casserole.

Storage Advice for Cheesy Enchilada Scalloped Potatoes

• Smart Refrigeration Strategy: Store leftovers in an airtight container within the refrigerator for up to 3-4 days. Cool the dish completely before sealing to maintain texture and prevent soggy potatoes.
• Quick Reheating Technique: Warm individual portions in the microwave for 1-2 minutes, adding a splash of milk to restore creamy consistency. Alternatively, reheat in a 350°F oven for 15-20 minutes until heated through and crispy on top.
• Freezer-Friendly Method: Wrap the casserole tightly in plastic wrap and aluminum foil before freezing. Keep frozen for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the original flavors and potato texture.
• Prep-Ahead Tip: Assemble the entire dish up to 24 hours in advance, covering and refrigerating before baking. Remove from the refrigerator 30 minutes prior to cooking to allow even temperature distribution and consistent cooking results.

Creamy Enchilada Scalloped Potatoes Recipe

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4.6 from 37 reviews

• Total Time: 1 hour 10 minutes
• Yield: 9 1x

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Description

Mexican-inspired Cheesy Enchilada Scalloped Potatoes combine creamy potato layers with zesty enchilada sauce and melted cheese. Hearty comfort meets spicy southwestern flavors in this crowd-pleasing dish perfect for gatherings and weekend meals.

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Ingredients

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• 2.5 lbs russet or Yukon gold potatoes (sliced)
• 2.5 cups (590 ml) shredded sharp white cheddar cheese (divided)
• 1 cup (240 ml) red enchilada sauce
• 2 tbsps butter
• 1 cup (240 ml) milk
• 2 tbsps all-purpose flour
• ½ cup (120 ml) crushed corn tortilla chips
• Sour cream (for serving)
• Snipped green onions (for garnish)

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Instructions

1. Preheat and Prepare: Warm the oven to 400°F (200°C) and generously butter a 9×9 or 8×8-inch baking dish, ensuring complete surface coverage.
2. Craft Enchilada Sauce: In a medium saucepan over medium-low heat, melt butter and whisk in flour for 2-3 minutes to create a smooth roux. Gradually pour milk and enchilada sauce, whisking continuously to prevent lumps. Simmer for 5 minutes until sauce thickens, then remove from heat and fold in shredded cheese until fully melted and incorporated.
3. Layer Potatoes and Sauce: Arrange half of the thinly sliced potatoes in the prepared dish, cover with half the enchilada sauce, allowing liquid to penetrate between potato layers. Sprinkle half the cheese evenly across the surface. Repeat the layering process with remaining potatoes, sauce, and cheese.
4. Add Crunchy Topping: Generously scatter crushed tortilla chips over the entire surface, followed by a final cheese layer for added texture and flavor.
5. Bake and Monitor: Slide the dish into the preheated oven and bake uncovered for 45-50 minutes. If the top browns too quickly, tent with aluminum foil to prevent burning while ensuring potatoes become fork-tender.
6. Finish and Serve: Remove from oven and let rest for 5 minutes. Garnish with chopped green onions and serve with a dollop of sour cream, creating a vibrant and indulgent dish.

Notes

• Slice Potatoes Evenly: Use a mandoline or sharp knife to cut potatoes uniformly, ensuring consistent cooking and a professional-looking presentation.
• Control Sauce Thickness: Whisk continuously while making the roux and sauce to prevent lumps and achieve a smooth, creamy texture that coats potatoes perfectly.
• Prevent Burning: Watch the dish closely during the last 15 minutes of baking, covering with foil if the top browns too quickly to protect the crispy tortilla chip topping.
• Resting is Crucial: Allow the dish to rest for 5 minutes after baking, which helps the sauce set and makes serving easier without falling apart.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dinner
• Method: Baking, Sautéing
• Cuisine: Mexican-American

Nutrition

• Serving Size: 9
• Calories: 330
• Sugar: 3 g
• Sodium: 550 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 40 mg