Ingredients

The following ingredients have 20 Servings
  • 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)

Instruction

  • 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.
  • 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.