| 4 | cups water |
| 1 | cup milk |
| 1/4 | cup margarine or butter |
| 2 | boxes (4.9 oz each) Betty Crocker® scalloped potatoes |
| 3/4 | cup Old El Paso® Thick ‘n Chunky salsa |
| 1/2 | cup sour cream |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles |
| 1/2 | cup shredded Cheddar cheese (2 oz) |
| 2 | tablespoons chopped fresh cilantro, if desired |
Serve with...
Grilled Chipotle Turkey Breast
Total Time:
2 hours 15 min
| 1. | Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. |
| 2. | In 3-quart saucepan, heat water, milk and margarine to boiling. Stir in contents of 2 uncooked potatoes pouches and 2 sauce mix pouches (from both potatoes boxes). Stir in salsa, sour cream, chiles and cheese until well blended. Spoon potato mixture into dish. |
| 3. | Bake 30 to 35 minutes or until potatoes are tender. Sprinkle with cilantro. |
| Heat oven to 425°F. |
|
| Divide the recipe in half to serve eight. |
Nutrition Information:
130 ( 60); 6g ( 2 1/2g, 1 1/2g); 10mg; 550mg; 15g ( 0g, 2g); 3g 6%; 2%; 4%; 2% 1 ; 0 ; 0 ; 1 1