When I first went gluten free I remember it being so hard in the begining to try and figure out what the heck to eat. Cue the mexican recipes. Mexican food is super easy to make gluten free becaue rice is naturally gluten free and anywhere I used to use flour tortillas now I just sub corn tortillas. These Loaded Enchilada Potatoes are an easy gluten-free dinner recipe and can be customized dairy-free by using dairy free cheese.

These Loaded Enchilada Potatoes are perfect for an easy weeknight mexican themed dinner, just like my gluten free taco skillet. It features classic chicken enchilada flavors on top of crispy potatoes.

Also, these potatoes are easy to throw together with everyday ingredients and requires minimal effort, just like my gluten free low carb enchilada casserole.

Love easy recipes with potatoes!? ME TOO. This chicken and potato curry recipe and this one pan greek baked chicken and potatoes are both PACKED with delicious potatoes.

why you’ll love this allergy friendly recipe

These Loaded Enchilada Potatoes is easy to make because it uses common pantry staples like chicken and potatoes, two of the ingredients I know I always have on hand.
Cleanup is a breeze thanks to one-pan prep for most of the recipe. I love a recipe with minimal clean up. I hate doing dishes so a one pan recipe is easiest!
Short on time? I love to use pre-cooked chicken or a rotisserie chicken to save myself time.
All the prep work can be done ahead for easy weeknight dinners or meal prep. Assemble and refrigerate unbaked potatoes for up to 2 days, then bake before serving. Leftovers reheat well for lunches.

ingredients & substitutions

Potatoes: Base of the recipe. You can use russet potatoes, sweet potatoes or golden potatoes. Any potato will work here. My goal when making this recipe is to bake the potatoes until they become crispy then add the toppings when you are ready to eat as to not make them soggy.

Enchilada Sauce: Adds flavor and moisture to the Loaded Enchilada Potatoes. Choose your spice level. I like a mild enchilada sauce. You can use red enchilada sauce or green chile enchilada sauce! Whichever is your favorite enchilada sauce. If you don’t have enchilada sauce you can use salsa or a can of unseasoned tomato sauce and add some taco seasoning to it!

Chicken Breasts: My favorite lean protein. I. like to use shredded rotisserie chicken or diced grilled chicken. You can make your own using skinless boneless chicken breasts or buy it already shredded or grilled from the grocery store. Use black beans, lentils or silken tofu for vegetarian option.

Taco Seasoning: Spice mix for the chicken. Sometimes I make my own but you can also use a store-bought packet. If you want to make your own just mix together garlic powder, chili powder, black pepper, sea salt or kosher salt, onion powder and paprika. You can also use fresh cilantro and minced garlic cloves as well. This gives the enchilada potatoes so much flavor. All these seasoning options are available at your local grocery stores.

Bell Pepper & Onion: Veggies for flavor. You can use yellow onion, white onion or red onion.

Shredded Cheese (Optional): Classic enchilada topping. Sometimes I like to use lower-fat cheese or vegan cheese. You can also use any cheese flavor you want like monterrey jack cheese or mozzarella. Use 1-2 cup of the cheese on top to give it a creamy texture. I like daiya dairy free shreds the best! Add some nutritional yeast to the sauce if you are not adding cheese on top to get the cheesy flavor.

taste & texture

These Loaded Enchilada Potatoes combines the taste and texture of classic enchiladas with the comforting feel of baked potatoes. The fluffy potatoes are topped with savory shredded chicken, seasoned with taco spice.

The mix of roasted peppers and onions adds a bit of sweetness and crunch. Enchilada sauce or salsa brings a wet texture and tangy flavor, depending on your spice preference. I like to top it with creamy, melted cheese to make this recipe the perfect at home mexican meal!

directions

Roast the potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then cut them into small cubes. Toss the potatoes with olive oil or spray with cooking spray and spread them on a baking sheet, or add to a baking dish or casserole dish. Roast for 25-30 minutes, or until tender and golden brown.
Cook the chicken: In your crock pot or slow cooker, combine the chicken breasts, water or broth (enough to cover the chicken), and taco seasoning packet. Cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is fully cooked through. Shred the chicken with two forks.
Sauté the vegetables: While the chicken cooks, heat a pan, medium saucepan or large skillet with a drizzle of oil over medium heat. Slice the bell pepper and onion on a cutting board. Cook them in the saute pan until softened and slightly browned, about 5-7 minutes.
Assemble: Once the potatoes are roasted and the chicken is shredded, take out the potato pan. Use tongs to top potatoes with shredded chicken, sauteed vegetables, and your desired amount of enchilada sauce or salsa.
Bake and serve: Preheat your oven to broil. If using cheese, sprinkle it over the loaded potatoes. Broil for 2-3 minutes, or until the cheese is melted and bubbly. Serve the Loaded Enchilada Potatoes immediately while hot.

expert tips & tricks

For a vegan potato enchiladas, I like to replace the chicken with shredded black beans or lentils.
I like to add other toppings like chopped avocado, refried beans, sour cream, or cilantro for extra flavor and texture.
If you do not have an oven safe dish to use you can also use a prepared baking pan or prepared baking sheet lined with parchment paper.
If you like spicy food top your potato enchiladas with red pepper flakes or hot sauce. My husband likes his exra spicy so he adds extra hot sauce to his plate!
If you do not have potatoes and want to use corn tortillas, soft tortillas or flour tortillas similar to my chicken taco casserole.

how to serve, store and meal prep

I serve these Loaded Enchilada Potatoes hot and bubbly, straight out of the oven. For leftovers, I let them cool completely and store them in an airtight container in the refrigerator for up to 3 days.

These Loaded Enchilada Potatoes also freezer-friendly! I assemble the loaded potatoes (without cheese) in a baking dish and once cooked I freeze in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before baking.

For meal prep, I assemble it individual portions in small oven-safe containers. Freeze or refrigerate them unbaked. When ready to eat, I thaw in the fridge and bake until warm.

Looking for more allergy friendly easy recipe?

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Cheesy Enchilada Potatoes with Chicken Recipe (Gluten Free)

Kayla Cappiello

This Loaded Enchilada Potato recipe is perfect for an easy weeknight mexican themed dinner. It features classic chicken enchilada filling on top of crispy potatoes. This flavorful casserole has such delicious flavor that is it definitely one of my favorite comfort food dishes. It is easy to throw together with everyday ingredients and requires minimal effort. Make it ahead for meal prep or store leftovers for easy lunches.

It's naturally gluten-free and can be customized to be low-fat and dairy-free too.

Print Recipe Pin Recipe

Servings 4 servings

Ingredients

1 pound small potatoes Yukon Gold or red potatoes preferred
1 tablespoon olive oil
1 15 oz can enchilada sauce or salsa (choose your preferred level of spice)
1 pound skinless chicken breasts
1 packet taco seasoning
1 bell pepper any color
1 small onion
Shredded cheese or dairy free substitute

Instructions

Roast the potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then cut them into bite-sized pieces. Toss the potatoes with olive oil and spread them on a baking sheet. Roast for 25-30 minutes, or until tender and golden brown.
Cook the chicken: In your crock pot, combine the chicken breasts, water or broth (enough to cover the chicken), and taco seasoning packet. Cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is fully cooked through. Shred the chicken with two forks.
Sauté the vegetables: While the chicken cooks, heat a pan with a drizzle of oil over medium heat. Slice the bell pepper and onion. Sauté them in the pan until softened and slightly browned, about 5-7 minutes.
Assemble: Once the potatoes are roasted and the chicken is shredded, take out the potato pan. Top each potato with shredded chicken, sauteed vegetables, and your desired amount of enchilada sauce or salsa.
Bake and serve: Preheat your oven to broil. If using cheese, sprinkle it over the loaded potatoes. Broil for 2-3 minutes, or until the cheese is melted and bubbly. Serve immediately while hot.

Notes

For a vegan potato enchiladas, replace the chicken with shredded black beans or lentils.

Add other toppings like chopped avocado, refried beans, sour cream, or cilantro for extra flavor and texture.

If you do not have an oven safe dish to use you can also use a prepared baking pan or prepared baking sheet lined with parchment paper.

If you like spicy food top your potato enchiladas with red pepper flakes or hot sauce.

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