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These Chicken Enchilada Loaded Baked Potatoes are a filling and easy weeknight dinner idea.

These Chicken Enchilada Loaded Baked Potatoes are an easy and hearty weeknight dinner idea.

Happy 2016 friends! I’m sure it will take me at least until February to write the date correctly. I recently caught myself writing my maiden name on a check (I’ve been married for 6 years), so you can’t really trust my brain to be caught up with the current year any time soon.

I hope you all had a really lovely holiday. I took some time off to throw myself into frenzied wrapping, baking, and partying, followed by a weekend of serious laziness. We watched Christmas movies, loafed around in our PJs all day, and ordered pizza for dinner. It was truly glorious.

I always wonder if I’ll feel like jumping back into things after an extended break. Maybe I’ll never want to wear pants with a button again and decide to commit my life to creating a permanent Courtney butt shape in the corner of the couch. But I’m always pleasantly surprised to find that I’m more than ready to jump back on the horse. After I get past the initial few days of laze, I find my mind is buzzing with fresh ideas. I’m happy to be entering this new year with plenty of inspiration for this space.

These Chicken Enchilada Loaded Baked Potatoes are an easy dinner that's a hit with kids and adults!

I gave up on resolutions awhile ago, but I do usually find my body is craving healthier fare by the time January rolls around. I suppose eating several platters worth of Christmas cookies will do that to you. Still, it’s cold outside, and I’m not ready to swear off my comfort foods completely.

That’s where a dish like these Chicken Enchilada Stuffed Baked Potatoes come in. This is hearty winter fare that’s easy to prepare and will give you that “stick the ribs” feeling without, well, actually sticking to your ribs (or butt…or hips). The chicken is prepared in the crock pot, and only requires a can of enchilada sauce, an onion, and some green chilies. After simmering all day, the chicken falls apart and makes the perfect topping for a baked potato.

I’ve been experimenting with baked potatoes for quite awhile now, and here’s what I’ve learned. If you want an ultra crispy skin and tender, fluffy center, it’s best to poke the potatoes all over with a fork, cover with olive oil and salt, then place the potatoes directly on the oven rack in a 425 degree oven for about 45 minutes. Since I discovered this method, I’ve never gone back. It’s easy, and it yields a perfect restaurant style potato every time.

These Chicken Enchilada Baked Potatoes are loaded with saucy shredded chicken, cheese, sour cream, and avocado! A perfect weeknight meal.

Idaho® potatoes are a staple of my diet throughout the year, but I especially enjoy them in the winter. They’re hearty and filling, but also gluten free, heart healthy, and a fantastic source of Vitamin B6, calcium, and potassium. Plus, they’re the perfect canvas for a range of toppings, including this Tex Mex version loaded with cheese, sour cream, avocado, and plenty of fresh chopped cilantro. With a dish like this who needs Christmas cookies, right? Cozy up with these Chicken Enchilada Loaded Baked Potatoes and January won’t seem so bad.

To learn more about the benefits and nutrition of Idaho® potatoes, visit their website or FacebookTwitterInstagram and Pinterest.

Chicken Enchilada Stuffed Baked Potatoes

Cook Time 4 hours 2017-06-26T04:00:00+00:00Prep Time
Preparation 15 mins 2017-06-26T00:15:00+00:00Cook Time
Total Time
Serves 4     adjust servings

Ingredients

  • 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
  • 1/2 teaspoon garlic powder
  • 2 avocados, peeled and chopped
  • 1 cup shredded Mexican blend cheese
  • Sour cream (for topping)
  • Cilantro (for topping)

Instructions

  1. 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.
  2. 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.
  3. 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.

by

 This recipe was created in partnership with the wonderful people of Idaho® Potatoes. As always, all opinions are my own.

{ 12 comments… add one }

Leave a Comment

  • wearenotmartha January 5, 2016, 9:14 AM

    Yum!! I’m not a huge potato person, but chicken enchilada potatoes? I would totally get on board with those. They look delicious!

    Sues

  • Anita at Hungry Couple January 8, 2016, 11:29 AM

    Oh, seriously, I love everything about this!!

  • chocolatemoosey January 8, 2016, 3:06 PM

    Baked potatoes are so easy to make for dinner when you don’t know what to make. Can’t wait to try this chicken enchilada version!

  • Jennie | One Sweet Mess January 13, 2016, 7:28 AM

    I was unbelievably lazy over the holiday break. It was much needed, and I don’t feel the least bit guilty. Girl, these look amazing. I’m all for enchiladas in any form.

  • Lauren @ HealthyDelish January 16, 2016, 11:05 AM

    I’m usually right with you, writing the previous year’s date well into the New Year. I’m so over 2015 already though that I found myself writing 2016 in early December. haha

    Enchilada stuffed potatoes are all sorts of brilliant, by the way. So much easier than rolling them all!!

  • littleredkitchen January 27, 2016, 7:09 PM

    The last few months I got back into the habit of making baked potatoes on the regular again. However what I really need to do is stuff them more often. It’s seriously the perfect vessel for dinner and I’m loving this chicken and enchilada toppings here!

  • Lori | Foxes Love Lemons February 13, 2016, 2:13 PM

    Isn’t it weird how the maiden name sneaks in there? Like, it’s been so long and sometimes I still write mine, too!

    I MUST try baking potatoes directly on the rack now!

    • Courtney @ Neighborfood February 13, 2016, 3:09 PM

      It’s seriously makes the best crispy/fluffy baked potatoes. And it’s so weird when the maiden name pops up. It happens most of the time with my initials, but I occasionally still write it in full.

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