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10

Mexican Cheesy Potatoes

3 Ratings

3 Comments

Prep 20 min
Total 1 hr 30 min
Ingredients 9
Servings 20

Serve family-size casserole potatoes with jalapeño and green chile pizzazz! MORE+ LESS-

By Pillsbury Kitchens

August 31, 2005

Ingredients

container (16 oz) sour cream

can (10 3/4 oz) condensed cream of chicken soup

can (4.5 oz) Old El Paso™ chopped green chiles

1/2

cup chopped onion (1 medium)

bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

cups cubed mild Mexican prepared cheese product with jalapeño peppers (12 oz)

cup shredded pepper Jack cheese (4 oz)

cup shredded mozzarella cheese (4 oz)

cups crushed gold or yellow tortilla chips (about 6 oz)

Steps

Hide Images

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, soup, green chiles and onion. Stir in hash browns. Fold in cubed and shredded cheeses; pour into baking dish.
2

Bake about 1 hour or until potatoes are tender and mixture is hot and bubbly. Sprinkle with crushed chips; bake 5 to 10 minutes longer or until chips are light golden brown.

Expert Tips

Gold tortilla chips are thicker and more golden in color than regular tortilla chips. Their sturdiness means they hold up well in a baked casserole.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 120

% Daily Value

Total Fat: 14g; 21%
Saturated Fat 7g 36% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 480mg; 20%
Potassium: 330mg; 9%
Total Carbohydrate: 23g; 8%
Dietary Fiber 2g 7% Sugars 3g
Protein: 8g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 6%; 6%
Calcium: 20%; 20%
Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;