vegan potato enchiladas

I made these Vegan Potato Enchiladas last night and they couldn't be easier! And they're far cheaper and tastier than anything you can get in a restaurant!

Vegan Potato Enchiladas

Yukon gold potatoes

white onion

garlic

oz mushrooms

low-sodium vegetable broth

tsp chile powder

tsp black pepper

spinach

enchilada sauce

corn tortillas

Cube potatoes and boil for 5 minutes until softened.

Finely dice the onion and saute in veggie broth until softened

Add mushrooms and cook until they have reduced in size

Stir in spices and spinach - it will wilt quickly

Spread another 1/2 cup of sauce into a 9x13 baking dish

Spoon 1-2 Tbs of potato mixture into each tortilla and lay seam-side down in the baking dish

Cover dish with foil and bake at 350° F for 30 minutes

Easy Vegan Potato Enchilada Casserole 🌶 This zesty festive dish is like a party on your plate! Add a side of beans, rice &amp; salad and you&#039;ll have the whole enchilada! Easy to prepare &amp; gluten-free.

Easy Vegan Potato Enchilada Casserole

onions

black olives (sliced)

C corn

15-18 corn tortillas (check package

C enchilada sauce (red

C vegan cream cheese (or soft cheese. I use Kite Hill ricotta)

Russet potatoes (washed, peeled, quartered)

butter

C non-dairy milk (I prefer rice

salt & pepper

Click here to see complete recipe and video

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

Bring to a boil, and continue to boil for 10-15 minutes. You&#x27;ll know they&#x27;re ready when a knife or fork easily pierce the potatoes.

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

Transfer potatoes to a large mixing bowl and begin mashing.

Add butter and continue mashing.

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

Simple Vegan Mashed Potatoes

Preheat oven to 375º.

Prepare mashed potatoes (see our full recipe here)

Using a 9&quot; x 13&quot; baking dish, pour approx. 1/2 C enchilada sauce in the bottom of the dish, thoroughly coating with a thin layer of sauce.

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

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

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

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

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

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

Pour enchilada sauce evenly over entire casserole.

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

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

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

Serve as is, or garnish with cilantro leaves.

Need a delish south-of-the-border inspired dish for a party or potluck? Here you go! This vegan potato enchilada casserole is a crowd pleaser. Loaded with flavor & perfect for vegans & non-vegans alike!

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Top 2 vegan potato enchiladas recipes from across the web

The most viewed vegan potato enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Potato Enchiladas

Easy Vegan Potato Enchilada Cassero...

The most viewed vegan potato enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine