Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup red enchilada sauce I like Hatch
- 2 + ½ cups shredded sharp white cheddar cheese divided
- 2 + ½ pounds russett or Yukon gold potatoes peeled & sliced into ⅓-inch thick slices
- ½ cup crushed corn tortilla chips
- snipped green onions for garnish
- sour cream for serving
Instructions
- Preheat the oven to 400 degrees F. Generously butter a 9x9 or 8x8-inch casserole dish.
- In a medium saucepan melt the butter over medium-low heat, whisk in the flour and cook 2 - 3 minutes while stirring.
- Slowly whisk in the milk and enchilada sauce. Turn the heat up and bring to a simmer. Simmer 5 minutes, stirring often.
- Remove from the heat and stir in 1 cup of the cheese, stir until melted.
- Layer half the potatoes in the pan.
- Pour half the sauce over them and sprinkle with half the remaining cheese.
- Repeat the layers but sprinkle the top with corn chips then the cheese.
- Bake 45 - 50 minutes or until the potatoes are fork tender. Cover with foil if the top starts to brown too much.
- Garnish with green onions and a dollop of sour cream.
Nutrition
Serving: 1grams