Tater & Chicken Enchilada Casserole

Essential Everyday

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!"

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