Quick and Easy Green Chili-Potato Enchilada Casserole #5FIX

There are certain dishes that, upon first encounter, feel like they were destined for your kitchen. This Green Chili-Potato Enchilada Casserole is one of those gems. I remember a time when my pantry was perpetually stocked with half-empty bags of tortilla chips, a testament to my large family’s love for Tex-Mex but also a lingering source of frustration. One particularly bustling weekend, facing a mountain of crushed chips and a grandson’s new vegetarian vow, I felt the familiar spark of a culinary challenge. It was a delightful puzzle: transform those fragmented crisps and simple pantry staples into something truly satisfying, something that honored both tradition and necessity. This recipe, born from that very moment, is a testament to resourcefulness and the joyous simplicity of good food.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 10-12
• Yield: One large casserole
• Dietary Type: Vegetarian

Ingredients

This recipe is designed to be incredibly forgiving and adaptable, but here are the core components that bring this casserole to life:

• 12 cups crushed tortilla chips
• 3 (28-ounce) cans green enchilada sauce
• 2 (20-ounce) packages Simply Potatoes Diced Potatoes with Onion
• 6 cups pre-shredded mozzarella cheese or 6 cups monterey jack cheese
• 3 cups Cotija cheese or 3 cups Parmesan cheese

Equipment Needed

• A large baking dish (a 20 3/4″L x 12 13/16″W x 3 3/8″D aluminum tray is ideal, but any appropriately sized casserole dish will work)
• Oven
• Spatula or spoon for spreading

Instructions

Crafting this casserole is a wonderfully straightforward process, perfect for busy weeknights or casual gatherings. The layering is key to achieving a harmonious blend of flavors and textures.

1. Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures a consistent and effective bake.
2. In your chosen baking dish, pour a third of one can of green enchilada sauce onto the bottom. This initial layer of sauce is crucial for moistening the bottom layer of chips and preventing them from drying out during baking. Aim for enough to lightly coat the bottom.
3. Next, create the first chip layer. Carefully spread 4 cups of the crushed tortilla chips evenly over the sauce. Gently press them down to form a cohesive base.
4. Now, introduce the potato element. Spread one bag of Simply Potatoes Diced Potatoes with Onion over the layer of tortilla chips. Distribute them as evenly as possible to ensure a consistent texture throughout the casserole.
5. Drizzle the remaining sauce from the opened can over the potatoes. Ensure good coverage to infuse the potatoes with that delicious green chili flavor.
6. Sprinkle 2 cups of pre-shredded mozzarella cheese (or Monterey Jack) and 1 cup of Cotija cheese (or Parmesan) over the sauced potatoes. This cheesy layer is the start of the flavor fusion.
7. Repeat the layering process: Add another layer of 4 cups of crushed tortilla chips, followed by the second bag of Simply Potatoes Diced Potatoes with Onion.
8. Pour the second can of green enchilada sauce over this potato layer.
9. Follow with another generous sprinkle of 2 cups of mozzarella cheese (or Monterey Jack) and 1 cup of Cotija cheese (or Parmesan).
10. For the final layer, place the remaining 4 cups of crushed tortilla chips on top.
11. Pour the third and final can of green enchilada sauce over the top layer of chips, ensuring they are well-moistened.
12. Finish by scattering the remaining 2 cups of mozzarella cheese (or Monterey Jack) and 1 cup of Cotija cheese (or Parmesan) over the top. This final cheese blanket will create a beautiful, bubbly, and slightly browned crust.
13. Place the casserole in the preheated oven and bake for approximately 30 minutes. You’ll know it’s ready when the sauce and cheese are bubbling vigorously, and the cheese has achieved a delightful, slightly browned appearance.
14. Once removed from the oven, allow the casserole to rest for 20 minutes before serving. This crucial resting period allows the layers to set, making it easier to cut and serve neat portions, and also allows the flavors to meld beautifully.

Expert Tips & Tricks

The beauty of this casserole lies in its simplicity, but a few seasoned touches can elevate it even further. Because the tortilla chips are crushed, they absorb the sauce wonderfully, transforming from crisp to tender. When crushing your chips, don’t aim for fine crumbs; a mix of larger pieces and smaller fragments will create a more interesting texture. If you find your chips are exceptionally fine, you might need to be a bit more judicious with the sauce to prevent them from becoming mushy. For an extra layer of flavor, consider adding a can of drained and rinsed diced green chilies to the potato layer. This will amplify the chili essence beautifully.

Serving & Storage Suggestions

This Green Chili-Potato Enchilada Casserole is a complete meal on its own, but it’s also a fantastic base for a variety of accompaniments. Serve it piping hot, perhaps with a cooling dollop of sour cream and a side of fluffy Mexican rice if you’re feeling indulgent. Fresh cilantro, a squeeze of lime, or even a sprinkle of pickled jalapeños can add a bright, fresh counterpoint to the rich, savory flavors.

Leftovers are a treasure! Once cooled, wrap the casserole tightly in plastic wrap and then aluminum foil, or transfer it to an airtight container. It will keep well in the refrigerator for 3-4 days. To reheat, a moderate oven temperature (around 325 degrees Fahrenheit / 160 degrees Celsius) is best, allowing it to warm through without overcooking or drying out. Cover it with foil during reheating to retain moisture. For longer storage, this casserole freezes beautifully. Ensure it’s completely cooled, wrap it well in plastic wrap and then foil, or use a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	561.4 kcal
Calories from Fat		55%
Total Fat	34.2 g	52%
Saturated Fat	17.2 g	86%
Cholesterol	94.7 mg	31%
Sodium	2488.9 mg	103%
Total Carbohydrate	38.6 g	12%
Dietary Fiber	1.6 g	6%
Sugars	17.7 g	70%
Protein	25.8 g	51%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

The inherent flexibility of this casserole is one of its greatest strengths. If you’re not a fan of mozzarella or Monterey Jack, a sharp cheddar cheese would also be delicious. For a bit of a kick, you could substitute some of the green enchilada sauce with a red enchilada sauce, or even add a can of mild diced green chilies to the potato layers for extra depth. If you want to boost the protein, consider adding a layer of cooked black beans or refried beans between the potato and cheese layers. For those seeking a gluten-free option, ensure your tortilla chips are certified gluten-free.

FAQs

Q: Can I use whole tortilla chips instead of crushed ones?
A: While the recipe calls for crushed chips to help them absorb sauce and soften, you could layer whole chips if that’s what you have. They will retain more of their crispness, creating a different textural experience.

Q: My casserole seems a little dry. What went wrong?
A: Ensure you’re using enough sauce to coat each layer of chips and potatoes adequately. The crushed chips need sufficient moisture to soften. Also, double-check your oven temperature; if it’s running too hot, the sauce could evaporate too quickly.

Q: Can I prepare this casserole ahead of time?
A: Yes, absolutely! You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since it will be going into the oven cold.

Q: What kind of pan is best for this recipe?
A: A large, rectangular baking dish is ideal, such as the aluminum tray specified. This allows for even layering and baking. A standard 9×13 inch casserole dish can also work, but you might need to slightly adjust the thickness of the layers.

Q: Is this recipe truly vegetarian?
A: Yes, the base ingredients are all vegetarian. Ensure your green enchilada sauce does not contain any meat-based broths or fats if you are strictly adhering to a vegetarian diet.

Final Thoughts

This Green Chili-Potato Enchilada Casserole is more than just a recipe; it’s a celebration of resourcefulness and the magic that happens when simple ingredients come together. It’s a dish that satisfies, comforts, and brings people to the table with its hearty, flavorful appeal. I encourage you to embrace its forgiving nature, adapt it to your pantry’s offerings, and discover the sheer joy of creating something so delicious with such ease. Serve it with your favorite Mexican-inspired sides and a lively beverage for a meal that’s sure to become a cherished family favorite.