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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Preheat oven to 350 degrees. Grease an 8x8 baking dish with non-stick cooking spray. Place chilies, potatoes, chicken, half of the enchilada sauce, 2 1/2 cups shredded cheese, and salt and pepper to taste in a medium bowl. Stir to combine. Pour potato mixture into baking dish, spreading to fill pan evenly. Drizzle with remaining sauce, and sprinkle with the rest of the shredded cheddar. Place in preheated oven and bake 70-75 minutes until cheese is golden and bubbly. Remove from heat and let sit 5 minutes before serving.