1 (30 ounce) package potato crowns [tater
tots]
3 (10 ounce) cans enchilada sauce
1 tablespoon ground cumin
3-4 cups torn deli rotisserie chicken
½ cup diced onion
1 ½ cups shredded mild cheddar cheese
Sour cream
Place potatoes in the bottom of a greased 13x9-inch
baking dish.
In large bowl, combine enchilada sauce and ground
cumin. Add chicken and onions; toss to coat. Pour over potatoes. Sprinkle with
cheese.
 |
| It didn't specify whether you need red or green enchilada sauce. I thought red would be prettier. |
Bake in a preheated 375F oven 30 minutes or until
bubbly and golden brown. Serve with sour cream, if desired.
 |
| Gooey-delicious. |
 |
| The tots get kind of crumbly after they're served, but they're still tasty. |
My Rating: 4/5 "All the comfort-food goodness of any tater tot casserole with just enough heat to be interesting. The chicken is a tasty addition, especially combined with the gooey cheese. Happy eating!"
Comments
Post a Comment