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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- Add Crunchy Topping: Generously scatter crushed tortilla chips over the entire surface, followed by a final cheese layer for added texture and flavor.
- 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.
- 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