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Blue Potato Enchilada Casserole

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Posted by Mariah | Posted in Casseroles, Main Dishes, Meal Ideas, Uncategorized | Posted on 14-09-2010

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September just happens to be national potato month! What better way to celebrate than with this unique blue potato enchilada recipe.

I found some excellent blue potatoes at the Cedar Falls Farmer’s Market a few weeks ago at the Friedrich farm stand. I instantly fell in love with their unique flavor and texture, not to mention their gorgeous blue-purple color! They seemed to me the perfect filler for my ever-evolving vegetarian enchilada recipe, and hence they were!

I made a pan of these enchiladas for our cousins in Des Moines last weekend using Juan O’Sullivans Salsa De Mesa, a locally made salsa, as the enchilada sauce. It was absolutely delicious. You can order your own jar right online if you wan to try the salsa in this recipe. If not, any can of red enchilada sauce will do.

Ingredients
4 medium blue potatoes, thinly sliced with skins on
1 small onion, chopped
1 14-oz can of red enchilada sauce or 1 jar of Juan O’Sullivans
6 whole-wheat tortillas
1 can black beans
1 12-oz. bag of cheddar cheese
1 red pepper, thinly sliced
4 roasted green chile peppers, or 1 can green chiles (optional)
1 13 x 9 x 2-inch pan

Directions:

  1. Preheat oven to 350 degrees F.
  2. Start by covering the bottom of  the pan with one ladle of enchilada sauce.
  3. Spread two tortillas across the middle of the pan. Tear the other tortilla in half and then layer the two halves on opposites sides of the pan, with the straight edges parallel to the edge of the pan.
  4. Spread another ladle of sauce over the tortillas.
  5. Lay 1/2 of the potato slices flat on top of the sauce, spreading them evenly across the pan.
  6. Sprinkle 1/2 of the onions and 1/2 of the beans over the potatoes.
  7. If using green chiles, spread these evenly over the onions and beans.
  8. Add 1/2 of the cheese.
  9. Repeat step 2 by spreading tortillas over the cheese.
  10. Spread another ladle of sauce over the tortillas.
  11. Repeat steps 4 through 8 (though you will probably be out of green chiles; if not, spread the rest)
  12. Add red pepper slices to the top of the cheese.
  13. Cover the pan with foil and bake for and hour and 15 minutes.
  14. Allow to cool and set up for 10 minutes before serving.
  15. Serve with Heirloom Tomato and Sweet Corn Salsa.