Recipe of the Day: Mexican Cheesy Potato Casserole from Pillsbury

This looks so YUMMY!  This recipe is courtesy of Pillsbury.

Mexican Cheesy Potato Casserole

1 container (16 oz) sour cream

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (4.5 oz) Old El Paso® chopped green chiles

1/2 cup chopped onion (1 medium)

1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed

2 cups cubed mild Mexican prepared cheese product with jalapeño peppers (12 oz)

1 cup shredded pepper Jack cheese (4 oz)

1 cup shredded mozzarella cheese (4 oz)

2 cups crushed gold or yellow tortilla chips (about 6 oz)

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix sour cream, soup, green chiles and onion. Stir in hash browns. Fold in cubed and shredded cheeses; pour into baking dish.                   

2 Bake about 1 hour or until potatoes are tender and mixture is hot and bubbly. Sprinkle with crushed chips; bake 5 to 10 minutes longer or until chips are light golden brown.

Gold tortilla chips are thicker and more golden in color than regular tortilla chips. Their sturdiness means they hold up well in a baked casserole.

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