Chicken Enchilada Stuffed Baked Potatoes Recipes
GREEN CHICKEN ENCHILADA-STUFFED BAKED POTATO
Potatoes stuffed with the flavors of chicken enchiladas without the hassle.
Provided by Soup Loving Nicole
Categories Chicken Main Dishes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
- Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
- Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 47.4 g, Cholesterol 122.1 mg, Fat 22.2 g, Fiber 6.3 g, Protein 38.3 g, SaturatedFat 11.2 g, Sodium 537.6 mg, Sugar 2.5 g
CHICKEN ENCHILADA BAKE
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.
Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
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