Stacked Chicken and Potato Enchilada | Idaho Potato Commission
Preheat oven to 350°F. In a large stockpot combine potatoes and 4 cups water. Boil for 12 minutes until potatoes are tender. Remove from heat, drain, discard water and set potatoes aside. In a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at idahopotato.com.
Ingredients
- 2 Yukon Gold Idaho® potatoes, chopped in bite-size pieces
- 5 guajillo chiles, tops and seeds removed
- 6 cups water, divided
- 1 garlic clove
- ½ teaspoon chicken flavored bouillon
- ¼ cup canola oil
- 5 tortillas
- 2 cups cooked chicken, shredded
- ¼ cup yellow onion, finely diced
- ¾ cup mozzarella cheese, shredded
- ⅓ cup Roma tomatoes, chopped
- ¼ cup fresh cilantro, chopped
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