Potato and Tortilla Casserole


Serves: 6
Total Calories: 504

Ingredients

5 , New Mexico or California dried red chile kimmy
1 1/2 teaspoons salt, or to taste
4 medium potatoes (about 1 pound), peeled and thinly sliced
12 (6- to 7-inch) corn tortillas, each cut into 8 wedges
2 cups heavy cream
1 cup shredded Cheddar cheese

Directions:

1. Remove the stems and seeds from the chiles and put the chiles in a bowl. Pour boiling water over the chiles and let stand to soak 1 hour. Reserve 1 cup of the soaking liquid, and discard remaining liquid. Put the chiles in a blender with the cup of reserved liquid and 1/2 teaspoon of the salt. Blend until smooth. Press through a fine-mesh strainer into a bowl, pushing and scraping to extract the pulp. Discard the debris left in the strainer. (There will be about 1 cup purée.)

2. Preheat the oven to 350°.Grease a 9- × 13-inch baking pan. Put the puréed chiles in a large bowl. Add all of the remaining ingredients and stir to combine. Transfer the mixture to the baking pan and spread to even the top. Bake, uncovered, 45 to 50 minutes, or until the potatoes are tender when pierced with the tip of a sharp knife. Cut into squares and serve.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 504
Calories from Fat: 329

This Potato and Tortilla Casserole recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
* Enchiladas, Tamales, and Tortilla Casseroles
Baked Aztec Chicken Casserole
Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
Fresh Corn Tamales
Masa Dumplings
Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
Potato and Tortilla Casserole
Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
Tamales Wrapped in Swiss Chard
Tamales in Banana Leaves, Oaxaca Style
Tamales with Beef or Pork
Tamales with Chicken
Tamales with Jalapeños, Cheese, and Corn
Tamales with Shrimp
Tamales, Monterrey Style
Tortilla, Bean, and Corn Casserole
Tortilla, Corn, and Zucchini Casserole
Tortillas in Ancho Chile and Red Pepper Cream Sauce
Turkey Enchiladas in Green Sauce
Vegetable Enchiladas
Vegetable Tamales with Black Bean Sauce
White Flour Tortillas
Yucatán Tamale Pie




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