Slow Cooker Green Enchilada Potatoes is a delicious and easy-to-make dish that combines tender Yukon Gold potatoes with the vibrant flavors of green enchilada sauce, cheese, and spices. This comforting recipe is perfect for a hearty side dish or even a main course. The slow cooker does all the work, making it a convenient option for busy days. Let’s dive into this tasty and effortless recipe!
Ingredients
- 2 pounds Yukon Gold potatoes, diced
- 1 medium onion, finely chopped
- 1 green bell pepper, chopped
- 2 cups shredded cheddar cheese
- 1 cup green enchilada sauce
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Step 1: Prepare the Ingredients
- Dice the Potatoes: Wash and dice the Yukon Gold potatoes into bite-sized pieces. Ensure they are uniformly sized for even cooking.
- Chop the Vegetables: Finely chop the medium onion and green bell pepper. Set aside.
Step 2: Assemble in the Slow Cooker
- Layer the Ingredients: In the slow cooker, layer the diced potatoes, chopped onion, and green bell pepper.
- Add Seasonings: Sprinkle the garlic powder, cumin, salt, and pepper over the vegetables. Stir to combine.
Step 3: Add the Sauce and Cheese
- Pour the Green Enchilada Sauce: Evenly pour the green enchilada sauce over the potato mixture in the slow cooker.
- Add the Cheese: Sprinkle 1 1/2 cups of the shredded cheddar cheese over the mixture, reserving the remaining 1/2 cup for later.
Step 4: Slow Cook
- Set the Slow Cooker: Cover the slow cooker and set it to cook on low for 4-5 hours or on high for 2-3 hours, until the potatoes are tender and cooked through.
Step 5: Add Sour Cream and Final Cheese
- Stir in Sour Cream: Once the potatoes are tender, stir in the 1 cup of sour cream until well combined.
- Top with Remaining Cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Cover and let cook for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Step 6: Serve
- Garnish and Serve: Once the cheese is melted, garnish with fresh cilantro if desired. Serve hot and enjoy!
Cooking Notes
- Potatoes: Yukon Gold potatoes are recommended for their creamy texture, but you can use other varieties such as red potatoes or russet potatoes.
- Cheese: Feel free to experiment with different types of cheese like Monterey Jack or a Mexican cheese blend for varied flavors.
- Additions: For added flavor and nutrition, you can include other vegetables such as corn, black beans, or diced tomatoes.
Frequently Asked Questions
Q: Can I make this recipe ahead of time? A: Yes, you can prepare the ingredients ahead of time and store them in the refrigerator. Assemble and cook them in the slow cooker when ready.
Q: Can I use canned potatoes? A: While fresh potatoes are recommended for the best texture, you can use canned potatoes in a pinch. Adjust the cooking time as needed since canned potatoes are already cooked.
Q: How do I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Q: Can I make this dish vegan? A: Yes, substitute the cheddar cheese and sour cream with vegan alternatives. Ensure the green enchilada sauce is also vegan-friendly.
Keto/Low Carb Version
To make a keto or low-carb version of this recipe, substitute the potatoes with cauliflower florets. Follow the same cooking method and adjust the seasoning to taste. Use full-fat sour cream and cheese to keep it keto-friendly.
Slow Cooker Green Enchilada Potatoes is a comforting and flavorful dish that’s perfect for any occasion. With minimal effort and maximum flavor, this recipe is sure to become a favorite in your household. The combination of tender potatoes, cheesy goodness, and zesty enchilada sauce makes it a hit every time.
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