QUICK AND EASY GREEN CHILI-POTATO ENCHILADA CASSEROLE #5FIX
5-Ingredient Fix Contest Entry. I have a large family, (12 of us) and I buy the large bags of tortilla chips from a grocery warehouse. We always had a fourth of a bag left because by then they would be all crushed and the kids wouldn't eat them. One day my husband gave me a challenge to try to come up with some way to use the crushed chips, at the same time one of my grandsons decided he was going vegetarian. So I took it on as a double challenge and also decided I could only use what I had on hand. This is how the recipe was born. Ingredients can be adjusted to fit whatever size casserole dish you might want to use. Serve with a dollop of sour cream and a side of mexican rice (optional) I make it in a large alluminum tray (20 3/4"L x 12 13/16"W x 3 3/8"D) the qty of the ingredients are for this pan but can be adjusted for any size casserole pan.
Provided by GrammyDarlene
Categories Potato
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Pour a third of one can enchilada sauce on the bottom of the pan, or just enough to coat the bottom.
- Spread 4 cups of tortilla chips in an even layer on top of the sauce.
- Spread 1 bag Simply Potatoes diced potatoes with onions over the chips.
- Pour remaining open can of enchilada sauce over the potatoes.
- Sprinkle 2 cups of shredded cheese and 1 cup cotija or parmesean over the sauce. Repeat layers again starting with the chips, then potatoes, 1 can sauce, then cheeses.
- Last layer is chips the last can of sauce and the rest of the cheeses.
- Bake in a 350 degree oven for approximately 30 mins, or until sauce and cheese is bubbly and the cheese is slightly browned. Let rest 20 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
PlushyTycoon YT
[email protected]I would not recommend this recipe to anyone.
Yassine Safouani
[email protected]This casserole was a waste of time and ingredients. It was bland and flavorless.
Shahd Adel
[email protected]I didn't like this casserole. The potatoes were mushy and the green chili sauce was too watery.
Mushtaq Shah
[email protected]I thought this casserole was just okay. The potatoes were a little bland and the green chili sauce was too spicy for my taste.
Monalisa Ndlovu
[email protected]This casserole was easy to make and tasted delicious. I will definitely be making it again.
M HAROON
[email protected]I love the flavor of this casserole. The green chili sauce is the perfect amount of spicy.
Same Jalal
[email protected]This casserole is a great way to use up leftover potatoes. It's also a great dish to take to potlucks or parties.
Basith bary
[email protected]I've made this casserole several times and it's always a crowd-pleaser. The leftovers are just as good the next day.
Sulman Yousaf
[email protected]This recipe was easy to follow and the casserole turned out great. I used a mild green chili sauce and it was perfect for my family.
petunia phumzile
[email protected]I made this casserole for a potluck and it was a huge success! Everyone loved it. I especially liked the combination of potatoes and green chili sauce.
Shawnee Casteel
[email protected]This green chili potato enchilada casserole was a hit with my family! It was easy to make and so delicious. The potatoes were perfectly cooked and the green chili sauce was flavorful without being too spicy. I will definitely be making this again.