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

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“5-Ingredient Fix Contest Entry. I have a large family, (12 of us) and I buy the large bags of tortilla chips from a grocery warehouse. We always had a fourth of a bag left because by then they would be all crushed and the kids wouldn't eat them. One day my husband gave me a challenge to try to come up with some way to use the crushed chips, at the same time one of my grandsons decided he was going vegetarian. So I took it on as a double challenge and also decided I could only use what I had on hand. This is how the recipe was born. Ingredients can be adjusted to fit whatever size casserole dish you might want to use. Serve with a dollop of sour cream and a side of mexican rice (optional) I make it in a large alluminum tray (20 3/4"L x 12 13/16"W x 3 3/8"D) the qty of the ingredients are for this pan but can be adjusted for any size casserole pan.”

Ingredients Nutrition


  1. Pour a third of one can enchilada sauce on the bottom of the pan, or just enough to coat the bottom.
  2. Spread 4 cups of tortilla chips in an even layer on top of the sauce.
  3. Spread 1 bag Simply Potatoes diced potatoes with onions over the chips.
  4. Pour remaining open can of enchilada sauce over the potatoes.
  5. Sprinkle 2 cups of shredded cheese and 1 cup cotija or parmesean over the sauce. Repeat layers again starting with the chips, then potatoes, 1 can sauce, then cheeses.
  6. Last layer is chips the last can of sauce and the rest of the cheeses.
  7. Bake in a 350 degree oven for approximately 30 mins, or until sauce and cheese is bubbly and the cheese is slightly browned. Let rest 20 minutes.

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