As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies!
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 filling on top of crispy potatoes. This flavorful casserole has such delicious flavor that is it definitely one of my favorite comfort food dishes.
These potatoes are easy to throw together with everyday ingredients and requires minimal effort. Make it ahead for meal prep or store leftovers for easy lunches, just like my gluten free low carb enchilada casserole.
These Loaded Enchilada Potatoes are naturally gluten-free and can be customized to be low-fat and dairy-free too.
why you’ll love this allergy friendly recipe
- These Loaded Enchilada Potatoes is easy to make because it uses common pantry staples and requires minimal chopping.
- The recipe features simple cooking methods like roasting, slow cooking, and sauteing, making it perfect for busy weeknights.
- Cleanup is a breeze thanks to one-pan prep for most of the recipe.
- Short on time? Microwave the potatoes, use pre-cooked chicken, and broil for a faster 30-minute meal.
- 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.
- Need it even faster? Short cuts like pre-cooked chicken and a microwave can save you time.
ingredients & substitutions
- Potatoes: Base of the recipe. You can use russet potatoes, sweet potatoes or golden potatoes. Any potato will work here. The goal is to bake them until they become crispy potatoes then add the toppings. You can also use any leftover mashed potatoes here in a pinch but the texture will be different, it will be more like a baked potato with toppings rather than a crispy potato dish.
- Olive Oil: Just 1 tablespoon oil for roasting the potatoes. Can sub any cooking oil such as avocado oil, vegetable oil or coconut oil.
- Enchilada Sauce or Salsa: Adds flavor and moisture to the Loaded Enchilada Potatoes. Choose your spice level. You can use red enchilada sauce or green chile enchilada sauce! Whichever is your favorite enchilada sauce. This recipe is a fun take on traditional enchiladas using enchilada filling over crispy potatoes. If you don’t have enchilada sauce you can use a can of unseasoned tomato sauce and add some taco seasoning to it! Add some nutritional yeast to the sauce if you are not adding cheese on top to get the cheesy flavor.
- Chicken Breasts: Protein source. Can be shredded rotisserie chicken or use black beans, lentils or silken tofu for vegetarian option.
- Taco Seasoning: Spice mix for the chicken. You can make your own or 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 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. Option to use lower-fat cheese or use 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!
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. Topped with creamy, melted cheese this recipe is the perfect at home mexican food treat!
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.
- 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.
- If you do not have potatoes and want to use corn tortillas, soft tortillas or flour tortillas check out my chicken taco casserole here instead.
- Add black beans, pinto beans or chickpeas or a bean mixture filling.
how to serve, store and meal prep
Serve these Loaded Enchilada Potatoes hot and bubbly, straight out of the oven. For leftovers, 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! Assemble the loaded potatoes (without cheese) in a baking dish and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
For meal prep, I like to assemble it individual portions in small oven-safe containers. Freeze or refrigerate them unbaked. When ready to eat, bake from frozen (adding extra baking time) or thaw in the fridge and bake according to recipe instructions.
Looking for more allergy friendly easy recipe?
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Cheesy Enchilada Potatoes with Chicken Recipe (Gluten Free)
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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