Three Pan Potato Enchiladas

Three Pan Potato Enchiladas

Elizabeth S. Reifel-Skeans 0

"The recipe is a simple blend of ingredients, plus a potato addition to the usual enchilada fare, to make scrumptious enchiladas. It only requires three pans! Uno, dos, tres, enchiladas!"

Ingredients {{adjustedServings}} servings 438 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 985 mg
  • 39%

Based on a 2,000 calorie diet

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  1. In a large skillet, prepare rice and beans according to package directions.
  2. Meanwhile, in another large skillet, saute chicken until cooked through (meat is no longer pink), about 15 to 20 minutes over medium heat. Drain saute oil/grease from skillet. Add the potatoes and cook until just tender. Add seasoning according to package directions. Cook all together, stirring often, until potatoes are done.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Take a tortilla. Place some of the chicken/potato mixture and some of the beans and rice (about 1/2 to 3/4 cup total filling) onto the tortilla, add a little cheese to taste, and roll up. Place rolled tortilla in a lightly greased 9x13 inch baking dish. Repeat with other tortillas until dish is full. Top with the rest of the cheese and bake in the preheated oven 15 to 20 minutes or until cheese is melted and bubbly.
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Reviews 7

  1. 10 Ratings


I like having some sauce on my enchies, so I took a can of cream of mushroom soup and mixed it with some of the cheese and 1/2 envelope of taco seasoning. After I cooked the chicken/potatoes separate from the Zatarains, I dumped it all together to make the whole thing go faster in assembling.


Hmm, a good idea and I fought with myself between a 3 and 4 rating. I like beans & rice, so thought this was a good idea. (And I only made half the recipe so had some rice stuff left over for later.) I thought it needed more chicken, though it was already a little on the dry side. I dunno - I'd have to work with it. (I just have to wonder what is the big deal about it "only" taking 3 pans??)


sourcream works god as a dip or salsa