Chicken Enchilada Stuffed Baked Potatoes Recipes

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GREEN CHICKEN ENCHILADA-STUFFED BAKED POTATO



Green Chicken Enchilada-Stuffed Baked Potato image

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

1 (10 ounce) skinless, boneless chicken breast
½ teaspoon ground cumin
1 (10 ounce) can green enchilada sauce
2 medium baked potatoes
2 tablespoons unsalted butter
2 tablespoons shredded Cheddar cheese
1 tablespoon sliced black olives
2 teaspoons sour cream

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 STUFFED BAKED POTATOES



Chicken Enchilada Stuffed Baked Potatoes image

Provided by Courtney Rowland

Time 4h15m

Number Of Ingredients 12

4 large Idaho® Russet potatoes
1 Tablespoon olive oil
Kosher salt
1 lb. chicken breasts
1 (15 oz) can red enchilada sauce
1 small yellow onion, sliced thin
1 can green chilies
½ teaspoon garlic powder
2 avocados, peeled and chopped
1 cup shredded Mexican blend cheese
Sour cream (for topping)
Cilantro (for topping)

Steps:

  • In a slow cooker, combine the chicken, enchilada sauce, onion, green chilies, and garlic powder. Cook on low heat for 6-8 hours or on high for 4. Remove the chicken to a cutting board and use two forks to shred it. Return to the slow cooker and keep warm.
  • Preheat oven to 425 degrees F. Wash and dry the potatoes. Place the potatoes on a baking sheet. Poke all over with a fork then drizzle with olive oil to coat on all sides. Sprinkle with Kosher salt. Use tongs to transfer the potatoes directly to the rack in the oven. Bake until fork tender, about 45 minutes to 1 hour.
  • When the potatoes are done, remove them from the oven. Place a long slit down the center of each potato and use your fingers to pinch it together and get the potato to fan out. Sprinkle with salt and pepper. Butter if desired. Top each potato with chicken, chopped avocado, cheese, sour cream, and cilantro.

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CHICKEN ENCHILADA STUFFED BAKED IDAHO® POTATOES
- In a slow cooker, combine the chicken, enchilada sauce, onion, green chilies, and garlic powder. Cook on low heat for 6-8 hours or on high for 4. Remove …
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  • In a slow cooker, combine the chicken, enchilada sauce, onion, green chilies, and garlic powder. Cook on low heat for 6-8 hours or on high for 4. Remove the chicken to a cutting board and use two forks to shred it. Return to the slow cooker and keep warm.
  • Preheat oven to 425 degrees F. Wash and dry the potatoes. Place the potatoes on a baking sheet. Poke all over with a fork then drizzle with olive oil to coat on all sides. Sprinkle with Kosher salt. Use tongs to transfer the potatoes directly to the rack in the oven. Bake until fork tender, about 45 minutes to 1 hour.
  • When the potatoes are done, remove them from the oven. Place a long slit down the center of each potato and use your fingers to pinch it together and get the potato to fan out. Sprinkle with salt and pepper. Butter if desired. Top each potato with chicken, chopped avocado, cheese, sour cream, and cilantro.


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