Servings: 6

¼ cup butter ¼ cup butter
1 large onion diced 1 large onion diced
1 7oz can Green Chillies, diced 1 7oz can Green Chillies, diced
2 cloves garlic minced 2 cloves garlic minced
¼ cup flour ¼ cup flour
2 cups milk 2 cups milk
1 cup veggie broth 1 cup veggie broth
½ teaspoon salt ½ teaspoon salt
¼ teaspoon pepper ¼ teaspoon pepper
3 pounds white potatoes sliced about ⅛" thick 3 pounds white potatoes sliced about ⅛" thick
1 10.5oz can enchilada sauce 1 10.5oz can enchilada sauce
1 cup Morningstar Farms Chorizo Crumbles 1 cup Morningstar Farms Chorizo Crumbles
salt and pepper to taste salt and pepper to taste

Preheat oven to 350°F.
Sauce: subheading: Sauce:
To make the sauce, melt butter, onion and garlic over medium low heat.
Cook until onion is softened, about 3 minutes.
Add flour and cook for 1 to 2 minutes.
Reduce heat to low. Combine milk and broth.
Add a small amount at a time whisking to thicken.
The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
Once all of the liquid has been added, bring to a boil over medium heat while continuing to whisk.
Stir in salt and pepper then green chilies, let boil 1 minute.
Assembly: subheading: Assembly:
Grease a 9"x13" baking dish.
Place ⅓ of the potatoes in the bottom and season with salt and pepper.
Sprinkle ⅓ cup chorizo over potatoes.
Pour ⅓ of the cream sauce sauce over top.
Repeat layers ending with cream sauce.
Cover and bake for 45 minutes.
Uncover and bake for an additional 35 to 45 minutes or until golden brown and potatoes are tender.
Broil for 3 to 4 minutes to obtain a golden top.
Allow to rest for 15 minutes before serving.