Cheesy Enchilada Scalloped Potatoes

Cheesy Enchilada Scalloped Potatoes – Thinly-sliced potatoes piled in a casserole and smothered with red enchilada sauce and white cheddar cheese. Baked until bubbly hot, this is sure to spice up your boring dinner routine.

The creamy, mild softness of the potatoes with the spicy enchilada sauce and gooey cheese is so very good especially with a dollop of cold sour cream. The contrasting coldness against the hotness is positively delicious.

The sauce is super easy to make with a little butter, flour, milk, enchilada sauce and sharp white cheddar cheese. It comes together in about ten minutes on the stove and is poured over sliced russet or Yukon gold potatoes, sprinkled with a handful of crushed tortilla chips and more white cheddar then baked until the potatoes are fork-tender.

Guess what you don’t see on mine. The tortilla chips. I forgot. I didn’t even notice until I started to eat. But don’t leave them sitting on the counter the way I did because they really add a nice crunch to the dish. If you don’t have tortilla chips on hand use seasoned bread crumbs or panko crumbs instead.

The idea to ‘enchilada’ potatoes was my Mom’s. At first I was like huh? Then I was like hmmmm. . . That does sound good. And it is. I made them twice in the last two weeks, all for the sake of recipe testing and because I really LOVE them.

I hope you do too.