Cooking On The Ranch

menu icon
search icon

Avocado Scrambled Eggs Baked Breakfast Burritos with Green Chile Gravy

By 5 Comments

Wake up to a hearty Mexican breakfast with these Avocado Scrambled Eggs Breakfast Burritos. Fresh avocado snuggled up with scrambled eggs and a “just right spicy” green chile gravy. An impressive baked breakfast burrito perfect for a weekend breakfast.

Breakfast burritos in a casserole dish filled with avocados and scrambled eggs.

Hi there and thanks for stopping by. I hope your week has been delicious. And if you’re looking to extend all of that deliciousness into the weekend you’ve come to the right place.

I’m talking about weekend breakfast inspiration.

The weekend is the time to unwind. Time to toss away that hurried weekday morning routine and prepare something you really want.

Something creamy, something cheesy, something scambled-eggy.

And these burritos with scrambled eggs and avocado, are a great way to start a Saturday or Sunday Morning.

You’ll be asking yourself, where have these been for all of my breakfast life.

Inspiration for this baked breakfast burrito recipe

I’m of the opinion that no one really needs inspiration to make a breakfast burrito. They’re fun, they’re delicious and what a better breakfast food to lure you out from underneath those cozy covers in the morning.

This recipe was born out of the need to take advantage of the sale price of avocados. Over the past couple of weeks, King Soopers has had beautiful avocados for 88 cents each. You bet I’ve been grabbing my share.

And combining creamy smashed avocado with fluffy fresh scrambled eggs seemed to be calling my name.

Add some cheese and green chili gravy and you’ve got a combination and textures and flavors that you’re sure to love.

And the best thing about these avocado burritos? With just the two of us (we’re empty nesters) we enjoyed leftovers to extend that weekend breakfast luxury into a couple of weekday treats.

Somehow, someway, the smashed avocado stayed nice and fresh.

Now that we’ve got that out of the way, let’s build this Avocado and Scrambled Eggs Burrito:

Step by Step Instructions

Building a scrambled egg smashed avocado green chile breakfast burrito
  • We’ll start by microwaving the flour tortillas to make them pliable so they’ll roll up easier. About 30 seconds for the whole stack should do the trick.
  • Following the recipe below, prepare the Green Chile Gravy. Soft scramble the eggs and smash the avocado.
  • Put two tablespoons of the green chile gravy on the flour tortilla. Add ⅙th of the soft scrambled eggs and ⅙ of the smashed avocado.
  • And while we’re on the subject of scrambled eggs, isn’t the color of those eggs beautiful? I purchased Happy Eggs Brand, Free Range Eggs.
  • Roll up the tortilla and place it seam side down in a 6 ½ x 10 inch oven proof baking dish.
  • Repeat the process, making a total of 6 burritos. Snuggle the burritos close together so they’ll all fit in the baking dish.
Avocado and scrambled eggs burritos in an oven proof baking dish
  • Spoon the remainder of the green chile gravy over the burritos. Spread the grated cheddar cheese down the center of the breakfast burritos.
Avocado and scrambled egg breakfast burritos in an oven proof casserole dish topped with shredded cheese
  • Bake at 350 degrees for about twenty minutes, or until the burritos are well heated through and the cheese is melted.
Smashed avocado breakfast burritos with scrambles eggs. Topped with melted cheddar cheese and garnished with slices of fresh jalapeno and chopped tomatoes. Served with salsa and sliced oranges.
  • Serve immediately. Garnish with chopped tomatoes, sliced jalapenos, chopped cilantro and fresh fruit on the side.

Tips For Success:

  • I like using the smaller 6-inch flour tortillas for baked breakfast burritos. They just seem more manageable on all levels. If you want to use the large tortillas, you’ll need to double the ingredients for the egg and avocado filling.
  • Keeping the scrambled eggs slightly undercooked will guarantee they won’t overcook once wrapped in that flour tortilla and the time they’ll spend baking.

The flavor and creamy texture of scrambled eggs with avocado is absolutely divine. I promise you, “ohmygoodness” good.

But as you can imagine, the Green Chile Gravy brings the whole thing together with a just right spicy creamy texture. Delicious! Don’t forget the salsa. A little bit will elevate this recipe into a fine fiesta.

The next time you’re craving a homemade breakfast burrito, I hope you consider these baked breakfast burritos. I simply can’t wait to make them again and again.

More Mexican breakfast recipe ideas

And if you love cooking breakfast, you won’t want to miss my Breakfast Category. You’ll find plenty of great recipes. Including one of the most popular on my site for Pan Fried Biscuits. And if you’re looking for a Mexican Breakfast Casserole, don’t miss my recipe for Eggs Ole.

And if you're looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don't miss my article on Chile vs Chili … Know The Difference.

Breakfast burritos in a casserole dish filled with avocados and scrambled eggs.
Print Recipe
5 from 2 votes

Avocado Scrambled Eggs Baked Breakfast Burritos

Scrambled Eggs and Smashed Avocado make a great combo for a breakfast burrito. Add green chile gravy and you've got a wow.
Prep Time20 minutes
Cook Time20 minutes
Course: Breakfast Recipes
Cuisine: Southwestern Mexican
Servings: 6
Calories: 530kcal
Author: Lea Ann Brown

Ingredients

  • 1 clove garlic diced
  • ½ cup sweet onion diced
  • ¼ cup butter divided
  • ¼ cup flour
  • 2 cups milk heated
  • 4-6 Roasted Chile Peppers stems, seeds, and skin removed. Chopped. Or 1 four ounce can of chopped chile peppers
  • salt and pepper to taste
  • 5 eggs
  • 1 Tablespoon butter
  • 2 Avocado smashed
  • 6 6 inch flour tortilla
  • 1 ½ cups cheddar cheese Or Pepper Jack, shredded
  • sliced jalapeno peppers, cilantro, tomatoes, sour cream for garnish

Instructions

  • Heat a large skillet over medium high heat. When the pan is hot, add ¼ cup butter. Once the butter is almost melted, add onion. Saute onion in butter until just starting to soften. About 5 minutes. Add garlic and stir until fragrant.
  • Stir in flour. Stir for about two minutes or until flour and butter are combined and starting to turn a slightly darker color. Add heated milk and whisk constantly until the gravy thickens.
  • Add green chile peppers, salt and pepper. Remove sauce from heat and set aside.
  • In a bowl, whisk the eggs until mixed well. Heat another large skillet over medium heat. Add the remaining 2 tablespoons of butter and when butter has melted, add eggs and scramble until just starting to set up. Set aside.
  • In a small bowl, mash avocados.
  • To build the burritos, Heat the stack o 6 burritos in the microwave for 30 seconds. This will make them pliable and easy to roll. Spoon 2 tablespoons of gravy, ⅙ of the eggs and ⅙ of the avocado on each tortilla.
  • Roll up and place seam side down in a 6 ½ by 10 inch baking dish.
  • Spoon remaining gravy over tortillas. Sprinkle with cheese. Bake at 350 degrees 15 – 20 minutes or until hot. Top with chopped tomatoes, sliced jalapeno, cilantro and sour cream if you'd like. Serve with salsa, optional.

Notes

Add more milk to gravy, if needed, to thin consistency.  This recipe makes a good amount of gravy. You may not need to use all of it. 

Nutrition

Calories: 530kcal | Carbohydrates: 33g | Protein: 19g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 200mg | Sodium: 658mg | Potassium: 572mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 11mg | Calcium: 361mg | Iron: 2mg

Whipped Goat Cheese Dip with Red Chile Jam

By 8 Comments

Whisking cream with goat cheese brings you a dreamy whipped goat cheese dip. Grab a sturdy cracker and some raspberry Jam for this super easy small bite. Creamy, sweet and spicy and ready in 15 minutes.

Here’s why this easy goat cheese appetizer recipe works so well.

  • The texture is spot on. I used Croccantini Artisan Crackers. They’re sturdy and they have a “just right” snap.
  • The creamy goat cheese is a nice partner for that crunchy cracker.
  • The salty tart silky-creamy cheese and the sweet spicy jam are a marriage made in heaven.
  • And the oily buttery pine like flavor of the pinon nuts are a perfect flavor addition.
  • A combination of cheese and fruit is always a welcome flavor pairing. If you’re looking for Apple Appetizers, don’t miss my recipe for Apples on Horseback.

If you’re looking for goat cheese appetizer recipes, I hope you’ll give this one a try. We l-o-v-e-d it! And I’ll serve it for our next neighborhood wine night party. It’s simply perfect for that type of gathering.

I’ve used Heidi’s Raspberry Red Chile Jam which is a wonderful product. Just right spicy and full of raspberry flavor. Perfect for all of you dedicated “chile heads”.

After all, we’re dedicated “chile heads” around here.

It used to be available only in Albuquerque, but now is available on Amazon and in some Whole Foods locations.

Wafer crackers topped with whipped goat cheese and topped with Heidi's Red Chile Raspberry Jam. Garnished with pinon nuts, chives and watercress. On a white serving platter

We love this jam. Beautiful raspberry flavor with just the right amount of New Mexico red chile pepper heat. We ordered several jars and passed it out to friends like a new Father would cigars.

Let’s take a look at this super easy appetizer recipe.

Wafer crackers topped with whipped goat cheese and Heidi's red chile raspberry jam. Placed on a wood cutting board

Whipped Goat Cheese Dip with Raspberry Red Chile Jam

Don’t you just love finding a recipe that is not only delicious but ready to eat in less than 15 minutes? Keep this recipe in your back pocket when you need a quick fix appetizer. It happens!

Here’s what you’ll need:

  • Heidi’s Raspberry Red Chile Jam
  • 1 4-ounce log of goat cheese
  • 1 ounce Cotija cheese
  • 2 tablespoons heavy cream
  • Pinon nuts (or Pinyon, outside of New Mexico)
  • Chives
  • Sturdy crackers

Note, Heidi’s recipe calls for 5 ounces of goat cheese. I could only find 4 ounce logs, so added some Cotija cheese that I already had on hand to make up the difference.

How To Make It

How To Whip Goat Cheese

  • Place cheeses and cream in a small food processor/grinder.
  • Pulse until smooth and blended.

How To Finish This Whipped Goat Cheese Appetizer

  • Dice the chives and coarsely chop the pinon nuts.
  • Place about one tablespoon of the cheese mixture on a sturdy cracker.
  • Top with about one teaspoon Heidi’s Red Chile Jam and sprinkle on some chives and pinon nuts.

If you’re interested in learning more about New Mexico Pinon Nuts, check out the article from the Daily LoBo.

And if you want to get real snazzy, sprinkle on some micro-greens. They’re hard for me to find, so I bought some watercress and cut off the very small leaves for the photo.

Recipe for Whipped Goat Cheese Dip with Red Chile Jam

Wafer crackers topped with whipped chevre cheese and Heidi's red chile raspberry jam. On a white platter garnished with pinyon nuts and watercress

And if you’re looking for even more appetizer recipes, don’t miss my Appetizer Category. You’ll find lots of small bite recipes, including the most popular on my site for Campechana, A Mexican Shrimp Cocktail Recipe.

And if you’re interested in making an easy freezer jam, don’t miss my recipe for Low Sugar Peach Freezer Jam. No water baths or canning procedures necessary. And you could also use that jam to make this Whipped Goat Cheese Appetizer.

And speaking of goat cheese, check out this easy and very popular appetizer for Mushroom Bruschetta with Goat Cheese and Capers.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Gourmet cracker with goat cheese and raspberry jam.
Print Recipe
5 from 6 votes

Whipped Goat Cheese Dip with Raspberry Chile Jam

Whipped Goat Cheese and Raspberry Red Chile Jam Appetizer. Salty, creamy, sweet and spicy makes for an incredible flavor experience.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 12
Calories: 70kcal
Author: Lea Ann Brown

Ingredients

  • 5 ounces mild goat cheese room temperature
  • 1-2 Tablespoons heavy cream to thin the goat cheese
  • 12 teaspoons Heidi's Raspberry Jam we suggest Raspberry Red Chile or Raspberry Red Chile Ginger
  • 12 Salty crackers your choice, I used
  • Fresh chives, micro-greens, Piñon nuts- Salty crackers of your choice

Instructions

  • Place goat cheese in a small bowl or in the bowl of a small chopper/grinder. Add 1-2 Tablespoons of heavy cream and mix with a small whisk or fork. Or if using a small chopper, pluse to combine and smooth the cheese.. If the goat cheese is too thick to spread, slowly add small amounts of heavy cream to get the cheese to spreading consistency.
  • Spread about 1 tablespoon of the goat cheese on each cracker. Top each cracker with 1 teaspoon of Heidi's jam. Sprinkle with chopped chives, piñon nuts, and micro-greens. Serve.

Notes

Depending on the size of cracker you’re using, you may need to decrease the amount of goat cheese and jam. Example, small cracker could mean 1 teaspoon goat cheese and ¼ teaspoon jam.
The only logs of goat cheese I can fine are 4 ounce logs. I added an ounce of cotija cheese to make 5 ounces of cheese. 

Nutrition

Calories: 70kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 73mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

Heidi’s Raspberry Farm

An interesting company, located in Corrales, just outside Albuquerque, Heidi’s is a raspberry farm that’s been making small batch jams since 2001, selling their products in Farmer’s Markets in the area.

They’re oraganic, they’ve won awards, they’re involved in and give back to the community. You’ve got to love everything about a company like that.

And when I find a product that I’m this crazy about, I have to share the love with my readers.

I’ve been buying Heidi’s for a few years now, but I must disclose that Heidi’s recently provided me free samples of their products so I could try flavors other than their Raspberry Red Chile.

How do these sound? Raspberry Ginger Jam. Raspberry Red Chile Ginger Jam, Raspberry Lavendar Jam. They’ll all OMG delish.

I usually just smear their red chile jam over a toasted English Muffin or a homemade pan fried biscuit = divine. And wanted to branch out and find more ways to use this jam.

An appetizer sounded perfect, and I found this recipe on their website which included whipped goat cheese.

Whipped Goat Cheese Appetizer with Raspberry Jam … It’s What’s For Your Next Party

Savory Cast Iron Skillet Potatoes

By 7 Comments

Easy one pan cast iron skillet potatoes. A cast iron skillet works beautifully for searing and crisping potatoes in the oven. Potatoes cooked in a cast iron skillet are crispy on the outside, soft and tender on the inside, and beautifully savory with rosemary and Worcestershire sauce.

Another one of our more popular potatoe side dish recipes is this one for Scalloped Potatoes, No Cheese. Just pure creamy and irresistible.

Potatoes cooked in a cast iron skillet.

Can you tell we’re big potato lovers around here?

Cooking potatoes on the stove was about the only way we ever cooked potatoes when I was growing up. Sliced and fried in Crisco in a cast iron skillet until golden brown, cast iron potatoes were simply out-of-this-world delicious.

My latest potato adventure found me making cast iron skillet potatoes that start by seasoning and searing them stove top then moving them to the oven to finish. And skillet roasted potatoes worked like a charm.

Bringing you all of the vibrant golden color that you expect from roasted potatoes, this recipe elevates the flavor experience by adding rosemary and Worcestershire sauce.

These are simply the most flavorful skillet potatoes you’ll find. Let’s take a look.

Ingredients You’ll Need

Ingredients to make cast iron skillet oven roasted potatoes.

There’s nothing new about combining rosemary and potatoes. They go together like bread and butter. But how about adding a a generous splash of:

  • Yukon Gold Potatoes
  • Worcestershire Sauce
  • Chopped garlic
  • Smoked paprika
  • Rosemary, fresh or dried
  • And a good glug of oil for browning.
  • Cooked Bacon, optional for topping.

A wonderful flavor experience that even the creamy delicate potato can benefit from.

Cast iron skillet potatoes is a quick way to prepare potatoes, an easy way to prepare potatoes and a delicious way to prepare potatoes.

Step by Step Instructions, It’s Easy.

How To Make Cast Iron Potatoes with Rosemary:

  1. Step 1: Start by simply rinsing and cleaning the Yukon Gold Potatoes. Just run them under water and use your hands to rub and clean them. Cut off any unsightly dark spots.
Cubed yukon gold potatoes coated with seasonings for cask iron skillet oven roasted potatoes.
  1. Step 2: Dry them off and cut them into bite sized cubes.
  2. Step 3: Place them in a large bowl and add fresh rosemary, Worcestershire sauce, garlic, sweet smoked paprika, salt and pepper to taste and olive oil.
  3. Step 4: Using a large spoon, stir and toss the potatoes well to coat and flavor each cubed potato.
Cast iron skillet potatoes cooking.
  1. Step 5: Heat the cast iron skillet over medium high heat.
  2. Step 6: Add the potatoes and with a metal spatula, stir, cooking them stovetop for two minutes.
  3. Step 7: Transfer the hot pan to the hot oven. Cook for about 30 minutes, stirring every ten minutes, or so. In the last ten minutes of cooking add the minced garlic.

Once the potatoes are tender when pricked with a toothpick and golden in color, they’re ready to serve.

Oven roasted browned yukon gold potatoes cooked in a cast iron skillet.

FAQs

Can I Use Olive Oil?

I recommend using a neutral flavored oil such as canola or vegetable. Olive oil brings with it a unique flavor that may alter the end result. But more importantly, canola and vegetable have a higher smoke point. What does that mean? A higher smoke point means the oil won’t break down as easily and it will brown food better. Avocado oil is an excellent choice here.

What Potatoes Are Best For Frying?

The versatile and reliable Yukon Gold potato.
The Yukon gold potato is thin skinned, smooth, waxy in texture, and relatively eye free. Its yellow-tinged flesh is richly flavored, fairly firm and moist, with medium starch content. Which means they’ll hold up to frying.
And there’s no reason to peel them. The skins are tender and tasty, just wash them well, and cube them into large bite sized chunks.
Yukon Golds are incredibly versatile. They're superb for mashing and in soups and chowders, and they're great for roasting and sauteeing.
Save the high starch potatoes like russet for baked potatoes. Their tough skins will keep the inside nice and fluffy.

Storage and Reheating

If you have any leftovers, simply store them in an airtight container in the refrigerator for up to three days. I highly suggest reheating them in an air fryer for a few minutes at 375 degrees, or the oven. Doing so will retain thier crispy texture. A microwave will only make them flabby.

What to Serve With Skillet Roasted Potatoes

More Potato Side Dish Recipes

I made these a skillet potatoes a couple of weeks ago and I’ve been dying to share the recipe with you. It’s a new staple recipe for us and I hope you’ll give them a try.

These cast iron potatoes are a perfect potato side dish for any entree you can dream up for your weekly meal prep plans.

And if you’re looking for more side dish recipes, don’t miss my Side Dish Category. You’ll find a stellar lineup of support actors for any main course. Including the most popular potato recipe on my site for Marbled Potatoes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Reader Review

“I love oven-roasted potatoes! This recipe is different than others I've tried, and it was very simple and delicious!”

– Scottee

Potatoes cooked in a cast iron skillet.
Print Recipe
4.94 from 16 votes

Savory Cast Iron Skillet Potatoes

These pan roasted potatoes are crispy on the outside, soft and tender on the inside, and beautifully savory with rosemary and Worcestershire sauce.
Prep Time10 minutes
Cook Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 225kcal
Author: Lea Ann Brown

Equipment

  • Cast Iron Skillet 10"

Ingredients

  • 1 ½ pounds Yukon Gold Potatoes washed and cut into large bite sized pieces
  • 1 teaspoon garlic fresh, minced. Or ½ teaspoon garlic powder
  • ½ teaspoon sweet smoked paprika
  • 1 Tablespoon rosemary fresh, minced, or 1 teaspoon dried
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 Tablespoon Worcestershire Sauce
  • ¼ cup canola oil or vegetable oil
  • 4 slices bacon cooked and crumbled (optional)

Instructions

  • Preheat oven to 375 degrees.
  • Wash and cut the potatoes into large bite sized pieces. Place the potatoes into a large mixing bowl and add the paprika, rosemary, salt and pepper and Worcestershire Sauce. Using a large spoon, toss the potatoes well to coat with the seasonings.
  • Heat a cast iron skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot add the potatoes.
  • Turn the heat down to medium, and using a metal spatula, stir the potatoes letting them cook for about 2 minutes.
  • Transfer pan of potatoes to oven. Let them cook about 30 minutes, stirring with the metal spatula every 10 minutes or so. After 20 minutes of cooking, add the chopped garlic and stir well.
  • Once the potatoes are golden in color and tender when pricked with a toothpick, they're ready to serve.

Video

Notes

No one can argue with adding bacon. I cooked 4 slices of thick sliced bacon and crumbled on top = delicious.
If you have any leftovers, simply store them in an airtight container in the refrigerator for up to three days. I highly suggest reheating them in an air fryer for a few minutes at 375 degrees, or the oven. Doing so will retain thier crispy texture. A microwave will only make them flabby.

Nutrition

Calories: 225kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 350mg | Potassium: 737mg | Fiber: 5g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 6mg

Cast Iron Skillet Potatoes … They’re What’s for a Side Dish.

Cheesy Creamy Green Chile Chicken Lasagna

By 7 Comments

Green Chile Chicken Lasagna is everything you love about classic lasagna. However, this version combines layers of lasagna noodles with lean shredded chicken breast, cheese and a luscious green chile white sauce. Totally irresistible, a make ahead recipe to feed a crowd.

A slice of green chile chicken lasagna with a green salad.

I’ve been planning this Green Chile Chicken Lasagna recipe for months, but simply never got around to bringing it to life. Now that we’re smack dab in the middle of comfort food season and with my new lasagna pan begging for … well … lasagna, this recipe has finally made its debut.

As you know, I may make a recipe three or four times, tweaking and improving before I deem it blog-worthy.

My method of perfection is totally inspired by Ina Garten. I saw Ina speak a couple of years ago, and she confided that once she and her team have prepared a recipe, they always sit back and ask themselves how the recipe could be improved.

After three test runs, I am proud to share this Green Chile Chicken Lasagna Recipe with my readers.

The Mirasol Chile Peppers Used In This Recipe

I always have bags of fresh roasted chile peppers in the freezer. I have Hatch, from New Mexico and Pueblo Chile Peppers grown right here in the Arkansas Valley of Colorado.

For this recipe, I used roasted Colorado Pueblo chile peppers.

Pueblo chile peppers are actually Mirasol peppers. Mirasol, which means “looking at the sun” are peppers that grow in an upward direction on the plant.

Mirasol Chile Plant with red mirasol peppers growing

They’re medium in heat, and meatier than Hatch chile peppers from New Mexico. I took this photo of a potted young Mirasol plant at the Pueblo Chile Festival a couple years ago.

Dried Mirasol peppers are called Guajillo peppers, a common dried chile used in Mexican cuisine.

These Pueblo chile peppers were simply defrosted, skin, stems and seeds removed and then chopped. I used 1 cup (about 10 medium chile peppers) to make this white chicken lasagna.

If you don’t have a stash of fresh roasted chile peppers in your freezer most grocery stores and even Costco sell chopped frozen chile peppers.

Choose frozen peppers that are labeled mild to medium on the heat level. You don’t want them to overpower the creamy sauce for this recipe.

How To Make The Spicy White Sauce

The sauce is simply a roux made of flour and chicken broth. Prepared stove top, it comes together very easily and to make it even creamier, it’s finished with a cup of milk.

  • Melt ¼ cup butter over medium heat in a medium saucepan.
  • Once the butter is melted, add ¼ cup flour.
  • Turn heat down to medium and stir constantly for about two minutes or until the roux is golden in color.
  • Slowly add the chicken broth to the roux and with a whisk, mix until well blended. Cook until roux thickens.
  • Add in drained, canned chopped tomatoes.
  • Add one cup of milk. This will thin the roux, but not to worry, the al a dente pasta will help thicken it back up.
  • Stir in the green chile peppers and shredded chicken and set aside.

How to Make Green Chile Chicken Lasagna

Here’s how to build and layer this white chicken lasagna:

  • Cook chicken breast and shred. Or you can use shredded rotisserie chicken.
  • Cook lasagna noodles according to package, but lessen the cooking time by two minutes. This will produce a very al a dente noodle.
  • In a medium bowl, combine two beaten eggs, ricotta cheese, shredded mozarella and shredded cheddar cheese. A large spoon works well to blend this mixture.
  • Make green chile sauce (roux) and set aside.
  • Spray your lasagna pan with Pam.
  • Place ⅓ of the green chile roux on the bottom of the lasagna pan.
  • Place four lasagna noodles over the green chile white sauce.
  • With a spatula, spread ⅓ of the cheese mixture over the lasagna noodles.
  • Repeat these layers two more times, ending with the cheese mixture.
  • Top with one cup of crumbled Mexican Cotija cheese.
  • Bake covered for 45 minutes. Remove cover (I used foil) and bake another 20 minutes.
  • Let set for 10 minutes, uncovered so the lasagna sets up.

Recipe for Green Chile Chicken Lasagna

Green chili chicken lasagna in a casserole dish.

This green chili chicken lasagna is a perfect choice is you’re looking for a make-ahead and freezable meal to feed a crowd. Just prepare, cover well and freeze. Then thaw before following baking instructions.

All you need is a beautiful green tossed salad for a side dish! Easy.

More Spicy Pasta Recipes

If you love a little spice with your pasta you won’t want to miss:

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Green chile chicken lasagna served with a salad.
Print Recipe
5 from 7 votes

Green Chile Chicken Lasagna

Green Chile Chicken Lasagna is everything you love about classic lasagna. This version combines layers of lasagna noodles, lean shredded chicken breast, cheese and a luscious white sauce. This Green Chile Chicken Lasagna is totally irresistible.
Prep Time30 minutes
Cook Time1 hour
Course: Pasta Recipes
Cuisine: Southwestern Mexican
Servings: 12
Calories: 404kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup butter
  • ¼ cup flour
  • 2 cups chicken broth
  • ½ sweet onion diced
  • 14 ounce canned tomatoes diced and drained
  • 1 cup Chile Peppers roasted, peeled, chopped
  • 2 boneless, skinless chicken breasts cooked and shredded about 2 – 2 ½ cups
  • 1 cup milk
  • 15 ounces ricotta cheese drained
  • 1 cup mozzarella cheese shredded
  • 2 eggs lightly beaten
  • 2 cups cheddar cheese shredded
  • 12 lasagna noodles cooked al a dente
  • 1 cup Cotija cheese crumbled
  • 2 tablespoons green onions chopped

Instructions

  • Preheat oven to 350 degrees.
  • In a medium saucepan, melt butter. Add flour and whisk together until a light brown roux forms. Cook the roux over medium heat until roux is golden. This will also help remove that "flour-y" taste.
  • Slowly add chicken broth and bring to a low boil whisking constantly. Stir in 1 cup of full fat milk.
  • Add diced and drained tomatoes, green chile peppers, and shredded cooked chicken, stirring to combine and heat, approximately 5 minutes. Remove from heat and set aside.
  • In a medium mixing bowl, blend together ricotta cheese, eggs and shredded cheddar and mozzarella cheeses.
  • Coat a 3 quart lasagna pan with cooking spray.
  • Place a ⅓ of the sauce on the bottom. Top with 4 lasagna noodles and then ricotta and cheddar cheese mixture.
  • Repeat 3 times, with last layer being cheese mixture. Sprinke the Cotija cheese over the top of the lasagna.
  • Cover with aluminum foil and bake for 45 minutes. Remove foil and cook an additional 15 0- 20 minutes
  • Remove and allow to rest for 10 minutes. Top with fine chopped green onions for garnish.

Video

Notes

This is a great make-ahead recipe. Either prepare the casserole ahead of time and refrigerate before baking.
Or bake the lasagna, let it cool, then freeze. Let the lasagna thaw before following the baking instructions.

Nutrition

Calories: 404kcal | Carbohydrates: 30g | Protein: 25g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 614mg | Potassium: 447mg | Fiber: 2g | Sugar: 5g | Vitamin A: 682IU | Vitamin C: 9mg | Calcium: 323mg | Iron: 2mg

Blue Cheese Potatoes Dauphinoise

By 7 Comments

Potatoes Dauphinoise casserole with blue cheese and a crunchy buttered panko topping. Thin sliced potatoes are cooked in cream and modestly seasoned with blue cheese, salt and pepper. Creamy and deliciously dreamy.

And if you love creamy potato side dishes, don’t miss my recipe for old fashioned Scalloped Potatoes with No Cheese.

Blue Cheese Potatoes Au Gratin stacked on a fork. Layered potatoes casserole.

What To Expect From This Recipe

Potatoes Dauphinoise are simply a French name for sliced potatoes cooked in cream. Potatoes Dauphinoise contain cheese but no crumb topping. Julia Child is probably responsible for our awareness of Dauphinoise, with her casserole of sliced potatoes, Swiss cheese and milk (rather than cream).

So with all that said, you’ll find a jillion recipes where classic definitions are often ignored, but no matter how we slice our potatoes or what we call it, it’s a very popular dish and very serious comfort food.

  • The potatoes are evenly thin sliced to ⅛″ thick. Once baked they cream and layer themselves into a neat little stack of goodness that melts in your mouth.
  • The potatoes are not par-boiled before baking. Parboiling potatoes means the starch from the potatoes seep into the water they’re cooked in. For potatoes dauphinoise, the potatoes are baked directly in cream in the casserole dish. Meaning the starch from the potatoes seep into the cream as they cook, making this even more creamy and luxurious.
  • There’s just enough blue cheese between those layers of potatoes to get our attention … and not overpower the dish.

And you can expect a lot of compliments when you make Potatoes Dauphinoise.

Au Gratin or Dauphinoise?

So what am I calling my potato casserole creation? It’s a combination of two of these classic creamy potato casseroles. There’s cheese And there’s also a Panko bread crumb topping. The potatoes are cooked in cream and there’s no flour roux.

My au-gratin topping is sprinkled on the casserole after it’s cooked so it’s not creating that sealing layer. It’s just to add a delicious little crispy crunch. So I’m sticking with calling this a Dauphinoise Potatoes, with Blue Cheese.

Mise en Place

Ingredients and equipment for potatoes dauphonaise recipe

Gathering everything you need is easy for this potato casserole as the ingredients are minimal. Gather your cream, potatoes, blue cheese and mandolin. You’re ready to rock.

Ingredients You’ll Need

  • Potatoes: Yukon gold potatoes work very well here because they’re a waxy potato with a firmer texture. Save those starchy Russet Potatoes for baked potatoes, like my recipe for Slow Cooker Garlic Butter Baked Potatoes.
  • Blue Cheese: Potatoes Dauphinoise are routinely made with Gruyere. Please feel free to use Gruyere or even Swiss cheese.
  • Cream

“These are the best potatoes I’ve ever had in my life.”

Bob Brown, husband and potato aficionado

How To Make This Easy Dauphinoise

  • Slice potatoes ⅛″ thick. You’ll need a mandolin to take on this a super easy task. Or be very skilled with a chef’s knife.
  • Butter or Pam spray a 9 x 13″ casserole dish and layer a third of the sliced potatoes in the dish. Salt and pepper the potatoes
  • Sprinkle on ⅓ of the crumbled blue cheese.
  • Repeat with two more layers of the blue cheese, the sliced potatoes and salt and pepper.
  • Pour the cream over the potatoes making sure the cream just covers the top layer of potatoes.
  • With your hands gently press the potatoes down into the cream mixture. This will compress the casserole a bit and coat the top layer of potatoes.
  • Bake at 350 degrees for 45 minutes, or until potatoes are tender.
  • In the meantime, make the toasted Panko bread crumb topping.
  • When the potatoes are out of the over, sprinkle a single layer of the Panko bead crumb topping over the potatoes.

Questions You May Have

What’s The Difference Between Scalloped Potatoes and Potatoes Dauphinoise?

Scalloped Potatoes are made with a roux with flour, butter and and milk. And are sometimes infused with aromatics such as garlic, thyme and even fresh nutmeg. Potatoes Dauphinoise are sliced potatoes cooked in cream and can include cheese.

Can I Use Half and Half?

When making a special side dish for a special dinner, this is not the time to worry about fat calories. The fat content in cream is much better suited for a long bake in the oven. Half and half will have a tendency to separate which will result in a less creamy consistency.

Are Potatoes Dauphinoise Gluten Free?

Skip the Panko bread crumb topping and this recipe will be gluten free.

Tips For Success

  • Use a mandolin. Uniformly sliced potatoes will create evenly cooked potatoes for a perfect texture for the final dish.
  • If you’re like me, you find that guiding tool that came with your mandolin is a little unwieldy and awkward. Your hands make a much better tool. But wait, don’t want to lose a finger? I love my cut resistant gloves with stainless steel filament and knit construction that is guaranteed not to slice your skin.

As an Amazon Associate I earn from qualifying purchases.

Recipe for Blue Cheese Potato Dauphinoise

Blue Cheese Potato Casserole Topped with Panko Bread Crumbs.

Promise me you’ll give this easy creamy potatoes dauphinoise recipe a try. It’s a perfect side dish the upcoming holiday season. It’s my go-to side dish for a Prime Rib Dinner .

More Creamy Cheesy Potato Side Dish Recipes

What do Dauphinoise Potatoes Go With?

A fancy potato is happy along side a fancy feel main course. Here are some ideas.

And if you’re looking for more side dish recipes, you won’t want to miss my Side Dish Category. You’ll find lots of ideas including my most popular potato recipe on my site Savory Cast Iron Skillet Potatoes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Potatoes Dauphinoise Potato Casserole with blue cheese. On a fork.
Print Recipe
5 from 6 votes

Blue Cheese Potatoes Dauphinoise

Potatoes Dauphinoise casserole with blue cheese. Thin sliced potatoes are cooked in cream and modestly seasoned with blue cheese, salt and pepper.
Prep Time20 minutes
Cook Time45 minutes
Course: Side Dish
Cuisine: French
Servings: 10
Calories: 440kcal
Author: Lea Ann Brown

Ingredients

  • 3 pounds Yukon Gold Potatoes peeled and sliced ⅛" thick
  • 5 ounces Blue Cheese crumbled
  • 3 cups cream
  • salt and pepper to taste
  • 4 ounces Panko Bread Crumbs
  • 2 tablespoons unsalted butter

Instructions

  • Preheat oven to 350 degrees.
  • Grease or spray a 9 x 13" pan with Pam
  • Using a mandolin, slice peeled potatoes using the ⅛' setting.
  • Layer ⅓ of the potatoes in the casserole dish. Salt and pepper the layer and sprinkle on ⅓ of the crumbled blue cheese.
  • Repeat this layering process two more times.
  • Pour the cream over the potatoes. The cream should just cover the top of the potatoes.
  • Gently press down on the potatoes to create a more compact layering effect.
  • Bake for 45 minutes. Or until potatoes are tender.
  • In the meantime make the Panko Bread Crumb topping.
  • Heat a large non-stick skillet over medium high heat. Once the pan is hot, add the butter.
  • When the butter is sizzling, turn down the heat and add the Panko Bread Crumbs. Cook the Panko Crumbs until they start to turn golden brown. Stir often to insure an even browning. This should take about 10 minutes.
  • Set aside until casserole is done.
  • Remove casserole from oven and sprinkle a thin layer of toasted Panko crumbs over the top of the casserole.
  • Save unused toasted crumbs in a covered container. They'll keep for a couple of weeks.

Nutrition

Calories: 440kcal | Carbohydrates: 27g | Protein: 10g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 114mg | Sodium: 322mg | Potassium: 674mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1228IU | Vitamin C: 16mg | Calcium: 183mg | Iron: 5mg

Potatoes Dauphinoise … It’s What’s For A Special Dinner