Friday, June 29, 2012

Mexican Cheesy Potatoes

1 container (16 oz) sour cream
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1/2 cup chopped onion
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
2 cups cubed mild Mexican prepared cheese product(velveta) with jalapeño peppers (12 oz)
1 cup shredded pepper Jack cheese
1 cup shredded mozzarella cheese
2 cups crushed gold or yellow tortilla chips

1.Heat oven to 350°F. Spray 13x9-inch 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.

* We loved these potatos they were so yummy and a great side with chicken. I loved that they are a variation on funeral potatos but spicy I will for sure make this again. I give them a 5

1 comment:

  1. HELLO, Yummy! This sounds so good. I could picture it served with a beef brisket. Looks like I've got something to add to my grocery list. Thanks for sharing.


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