I love nothing more than Mexican food! My family likes it, but loves Italian more. I could eat chips and salsa all day everyday! This Tater Chicken Enchilada Casserole caught my eye, because who doesn’t love tater tots and casserole, throw the word enchilada in and you got me!! Let me tell you it did NOT disappoint. I used chicken breasts that I cooked in the crock pot all day on low as opposed to the rotisserie chicken. We topped ours with lettuce, tomato, and sour cream. it was so yummy and reminded me of Taco Johns potato ole bravo!  try this you wont be mad you did!!

TATER & CHICKEN ENCHILADA CASSEROLE

INGREDIENTS

• 1 (30 ounce) package Essential Everyday Frozen Potato Crowns
• 3 (10 ounce) cans Essential Everyday Mild Enchilada Sauce
• 1 tablespoon Essential Everyday Ground Cumin
• 3-4 cups torn deli rotisserie chicken
• 1/2 cup diced onion
• 1 1/2 cups Essential Everyday Shredded Mild Cheddar Cheese
• – Essential Everyday Sour Cream

DIRECTIONS

Place potatoes in the bottom of a greased 13×9-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.

Bake in a preheated 375�F oven 30 minutes or until bubbly and golden brown. Serve with sour cream, if desired.