Easy Vegan Potato Enchilada Casserole

Step 1

Click here to see complete recipe and video

Step 2

Place potatoes into a large pot. Cover potatoes completely with water. Put a lid on the pot and place on stove over high heat.

Step 3

Bring to a boil, and continue to boil for 10-15 minutes. You'll know they're ready when a knife or fork easily pierce the potatoes.

Step 4

Carefully pour off water into sink and allow potatoes to thoroughly drain in a colander or strainer - at least 5 minutes.

Step 5

Transfer potatoes to a large mixing bowl and begin mashing.

Step 6

Add butter and continue mashing.

Step 7

Gradually add milk, a little at a time, and continue mashing until potatoes are the consistency you like.

Step 8

Preheat oven to 375º.

Step 9

Prepare mashed potatoes (see our full recipe here)

Step 10

Using a 9" x 13" baking dish, pour approx. ½ C enchilada sauce in the bottom of the dish, thoroughly coating with a thin layer of sauce.

Step 11

Cut each tortilla into 4 equal squares, trimming off the rounded edges.

Step 12

Place one layer of tortilla squares on the bottom of the pan.

Step 13

Spoon approx. 1 tablespoon of mashed potato onto each square.

Step 14

Sprinkle a small amount of onion, olives, and corn on top of each potato covered square.

Step 15

Repeat process, creating another layer of tortilla squares, potato, onion, olives, and corn, pressing down lightly between layers.

Step 16

Continue creating layers (3-4) until casserole is just below the top of baking dish.

Step 17

Pour enchilada sauce evenly over entire casserole.

Step 18

Spoon a small dollop of cheese on top of each square.

Step 19

Cover with foil and bake for 20-25 minutes at 375º.

Step 20

Uncover and continue baking for another 10 minutes, until sauce is bubbling and cheese is slightly brown.

Step 21

Serve as is, or garnish with cilantro leaves.