When I want a hearty meal the recipe below is my go to! Sometimes I add leftover rotisserie chicken to the recipe by shredding whatever was left over from the night before and adding it right in with the potatoes. Either way, this recipe is delicious and so simple to make.
I start of by lightly greasing the slow cooker then lining the bottom with tortillas. The next step is to simply toss potatoes, corn and green chiles in with green enchilada sauce. I like to use pepper jack cheese for this recipe but plain jack or mozzarella will do just fine too. Repeat the layers and cook on high for 3 hours. I love serving this dish with a dollop of sour cream and fresh chopped cilantro.
Slow cooker Green enchilada potatoes
6
15 minutes
3 hours
3 hours 15 minutes
8-12 corn tortillas
2 pounds peeled and small diced russet potatoes
15.25 oz cans canned corn or 2 cups frozen corn
½ teaspoon salt
¼ pepper
1 4.5 oz diced green chili
1 28 oz can green enchilada sauce
3 cups shredded pepper jack or mozzarella cheese
Optional:
Sour cream
Fresh rough chopped cilantro
Lightly grease a 6 quart slow cooker with oil.
In a large bowl mix together potatoes, corn, salt, pepper, and enchilada sauce
Lay half of the tortillas on the bottom of the slow cooker.
Spread half of the potato mixture on top of toritllas followed by 1½ cup of cheese.
Repeat the layer of tortillas, the remaining potato mixture and cheese.
Cover and cook on high for 3 hours.
Serve with a dollop of sour cream and fresh chopped cilantro.