Green Enchilada Potatoes

 

Green Enchilada Potatoes is a delightful dish that brings together the comfort of Midwestern cooking and the zest of southwestern flavors. Growing up on a farm in the Midwest, we always had an abundance of potatoes, and this recipe is a beautiful way to honor the humble spud with a tangy twist. Perfect for busy days, this slow cooker recipe allows the flavors to meld together effortlessly, creating a hearty and satisfying meal that reminds me of simpler times with family gathered around the table.

This dish pairs wonderfully with a fresh green salad topped with a light vinaigrette. For a bit of extra heartiness, serve it with a side of cornbread or a warm, crusty artisan bread to soak up the delicious sauce. A side of steamed vegetables, like green beans or broccoli, adds a nice touch of color and nutrition, making this meal balanced and wholesome.

8. Garnish with fresh cilantro if desired, and serve warm.

Variations & Tips

For a bit of heat, you can add a chopped jalapeño or a few dashes of your favorite hot sauce when mixing the sauce. If you prefer a different type of cheese, Monterey Jack or a Mexican blend works beautifully as well. For a meatier version, add cooked and shredded chicken or ground beef before cooking. And if you're looking to make it a bit lighter, swap out the sour cream for Greek yogurt and use a reduced-fat cheese.

Ingredients

2 pounds of Yukon Gold potatoes, diced
1 medium onion, finely chopped
1 green bell pepper, chopped
2 cups shredded cheddar cheese
1 cup green enchilada sauce
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Directions

1. Start by greasing your slow cooker with a bit of butter or non-stick spray.

2. Place the diced potatoes, chopped onion, and green bell pepper into the slow cooker.

3. In a medium bowl, mix together the green enchilada sauce, sour cream, garlic powder, cumin, and a sprinkle of salt and pepper.

4. Pour the enchilada sauce mixture over the potatoes and vegetables, stirring gently to combine.

5. Set the slow cooker on low heat and cook for about 4-5 hours, until the potatoes are tender.

6. About 30 minutes before serving, sprinkle the shredded cheddar cheese over the top, and let it melt into the dish.

7. Once the cheese is melted and bubbly, give the mixture a gentle stir and adjust the seasoning to taste.