Chicken Enchilada Stuffed Baked Potatoes

With running my own business and chasing after a 4 year-old all day, easy-to-fix meals are my jam. I love that I can toss the potatoes in the oven for an hour and forget them and use a rotisserie chicken and quickly assemble this warm, tasty meal. I have no shame in using shortcuts to get dinner on the table! Plus, it’s so dang good so who cares!?

Ingredients

  • Rotisserie chicken, 2+ cups shredded chicken
  • 2-4 baking potatoes (depending on number of guests eating)
  • 1 tbsp olive oil
  • 1 can red enchilada sauce
  • 1/2 onion, sliced thin
  • 1 can green chilies
  • Sprinkle of garlic powder
  • 1 cup shredded taco cheese blend
  • Sour cream
  • Cilantro

Directions

  1. Preheat oven to 425 degrees. Wash potatoes and poke holes all over the potatoes using a fork.
  2. Place them on a baking sheet and drizzle with olive oil.
  3. Bake for an hour or until soft and tender.
  4. Slice the 1/2 onion into thin slices and add to a saucepan.
  5. Shred the chicken and add 2 cups to sauce pan.
  6. Open the cans of chilies and enchilada sauce and add to sauce pan.
  7. Sprinkle with the garlic powder.

8. Saute until onions are soft and chicken is hot. Heat to a boil and simmer until serving.
9. Run a knife along the top of the potatoes and squeeze open.
10. Using a spoon, mash down the inside of the potatoes and fill with the chicken mixture until full.

11. Sprinkle with cheese and add a scoop of sour cream and top with cilantro.
12. Serve and devour! You could also try other toppings like queso or guacamole!

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