This Mexican 7 Layer Mashed Potato Bake is the perfect weeknight dinner and the ultimate comfort food! It's full of cheese, fresh veggies and warm mashed potatoes.
Course Main Course
Cuisine Mexican
Keyword best mashed potatoes, best mashed potatoes recipe, best potatoes recipe, easy mashed potatoes, easy mashed potatoes recipe, garlic mashed potato recipe, homemade mashed potatoes recipe, how to make homemade mashed potatoes, how to make mashed potatoes, making mashed potatoes
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 10servings
Calories 288kcal
Author Jenny
Equipment
Oven
Ingredients
5poundsrusset potatoespeeled and diced into 1 inch cubes
1stick unsalted butter
1cupwarmed milk
1/2teaspoonkosher salt
1/4teaspoongarlic salt
1/4teaspoonfreshly ground black pepper
10ouncecan diced tomatoes with peppersmild
2cupscooked shredded chicken
3/4cupOld El Paso Mild Green Chile Enchilada Sauce
4ouncecan Old El Paso Chopped Green Chiles
1cupsliced black olives
2cupsshredded Mozzarella cheese
1/2cupthinly sliced green onion tops
Instructions
Preheat oven to 350 degrees F. and lightly spray a 9×13 inch baking dish with cooking spray.
Place potatoes into a large dutch oven filled with water (3/4 full) over high heat. Boil potatoes until fork tender. Drain and transfer to a stand mixer. Add butter, milk salt, garlic salt and black pepper. Turn mixer on low to start mashing. Slowly add warm milk. Beat until mixed well but be careful to not over mix. Transfer potatoes to baking dish, spreading evenly.
Top potatoes with tomatoes, chicken, enchilada sauce, green chiles, olives, Mozzarella and sliced green onions. Bake for 20-25 minutes, until hot and cheese is melted. Remove and serve warm.