Green Chile Potato Enchilada Casserole

Baked Casserole


5-6 medium russet potatoes, cut into ¼-1/2 inch cubes

½ tsp salt

½ medium onion, diced

½ Tbsp green chile powder (use other ground red chile if you can’t find this)

½ Tbsp ground garlic powder

1 can Hatch Green Chile Enchilada Sauce

1 cup grated smoked cheddar cheese

1 cup grated white cheddar cheese

Diced green onions

Sour cream


  1. Preheat oven to 400F.
  2. Spray 9 x 13” Corning or Pyrex baking pan with cooking spray.
  3. Wash and cut potatoes. Cover with water, add salt and heat to boil. Lower to rolling simmer and boil for 15 minutes.
  4. Drain potatoes and place in the baking pan.
  5. Add diced onion and sprinkle with green chile and garlic powders. Stir thoroughly.
  6. Sprinkle grated smoked cheddar over the potatoes
  7. Pour green chile enchilada sauce over the potatoes and cheese.
  8. Sprinkle white cheddar on top.
  9. Place in oven and bake for 15 minutes.
  10. Sprinkle green onions on top and serve with sour cream.
Serve with diced green onions and sour cream

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