Enchilada Potato Casserole – GF One Pot

Chef Emma created this Enchilada Potato Casserole on a busy weeknight when she needed bold flavor, zero gluten, and just one dish to wash. She layered tender potatoes with black beans, cheese, and enchilada sauce, then baked everything until bubbly and golden for a cozy family dinner.

Now this gluten-free one-pot bake is a high-protein, family-friendly favorite that works for easy weeknights, potlucks, or even as a fun twist on Thanksgiving sides and fall comfort recipes.

Enchilada Potato Casserole – GF One Pot

A cheesy, gluten-free enchilada potato bake with bold flavor and zero effort—made entirely in one dish for family-friendly comfort.

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Ingredients Equipment Method Notes

Ingredients

  

• – 2 lb russet potatoes peeled and diced
• – 1 15-oz can black beans, drained and rinsed
• – 1 cup frozen corn
• – 1 10-oz can diced tomatoes with green chilies
• – 1 cup enchilada sauce GF
• – 2 cups shredded cheddar cheese divided
• – 1/2 cup chopped green onions
• – 1/4 cup chopped fresh cilantro
• – 1 tsp garlic powder
• – 1 tsp ground cumin
• – Salt and pepper to taste
• – Optional: sliced jalapeños

Equipment

• Large baking dish, mixing bowls, spatula

Method

 

1. Preheat oven to 400°F (200°C) and lightly grease a large baking dish.
2. In a mixing bowl, combine potatoes, beans, corn, tomatoes, enchilada sauce, half of the cheese, green onions, cilantro, garlic powder, cumin, salt, and pepper.
3. Pour mixture into the baking dish and spread evenly.
4. Cover with foil and bake for 30 minutes.
5. Remove foil, sprinkle remaining cheese over top, and return to oven uncovered for 15–20 minutes, until potatoes are tender and cheese is melted.
6. Garnish with fresh cilantro and jalapeños, serve hot.

Notes

For crispier top, broil for 2 minutes at the end. Add your favorite toppings like avocado or sour cream if desired.

Calories: 410 per serving

Nutrition Facts

(Approximate per serving – 1/6 of casserole)

Tips and Variations

• Use certified gluten-free enchilada sauce and broth to keep the casserole 100% GF.
• Add cooked shredded chicken or ground turkey for an extra protein boost.
• Make it spicier with chopped jalapeños or hot enchilada sauce.
• Prep ahead: Assemble the dish, cover, and refrigerate for up to 24 hours, then bake when ready.

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