Chicken Enchilada Stuffed Baked Potatoes
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These Chicken Enchilada Loaded Baked Potatoes are a filling and easy weeknight dinner idea. Made with a super easy and quick crock pot enchilada chicken, the prep for these couldn’t be easier!
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Enchilada Chicken Loaded Baked Potatoes
Well, hello, and happy new year! 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 and I do, in fact, still know how to cut a vegetable.
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 orange 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.
The crock pot enchilada chicken simmers all day, transforming into tender, saucy shredded chicken that’s perfect for Cheesy Chicken Enchiladas, of course, but also for topping a crisp and fluffy baked potato.
Here’s What You’ll Need to Make It
Enchilada sauce– I use store bought red enchilada sauce for this recipe. You can also use green sauce, or make a homemade sauce if you’re feeling ambitious.
Onions– Just good ol’ yellow onions. Red onion works as well if you’ve got it.
Green chilies– Canned green chilies add just enough heat to make things interesting, but not enough to scare off the kiddos.
Chicken– I use chicken breast, but tenderloins and thighs (or a mix) will also work.
Seasonings– A sprinkle of garlic powder and salt is all you need to finish this out!
Russet potatoes– I typically use Russet potatoes for baked potatoes, because I like the crisp skin and fluffy interior. Yukon Golds are a good substitute.
Toppings- You can dress these potatoes however you like, but we loved a combination of avocado, shredded cheese, sour cream, and cilantro.
How to Make Perfect Baked Potatoes
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 Kosher salt, then place the potatoes directly on the oven rack in a 425 degree oven for about 45 minutes, or until a fork easily pierces through the flesh.
This also works in an air fryer, at 400 degrees, for about 30-35 minutes.
Since I discovered this method, I’ve never gone back. It’s easy, and it yields a perfect restaurant style potato every time.
Assembling the Potatoes
Once the potatoes are done, slice them through the center, then use your thumb and pointer finger to squeeze the ends together so it opens up.
Salt and butter the potato, if desired, then layer with the enchilada chicken, shredded cheese, chopped avocado, cilantro, and sour cream. Enjoy!
Pro Tip: Make a double batch of the chicken to use for enchiladas, burritos, tacos, or other dishes throughout the week!
More Potato Recipes to Try
If you’re looking for more ways to use potatoes, check out these other favorites!
- Ground Beef and Potatoes Skillet– A one pot recipe that’s packed with veggies and finished with melty cheese.
- Baked Italian Sausage and Potatoes– An easy sheet pan meal that features sausage, potatoes, and green beans.
- Creamy Potato and Ham Soup– This is our favorite soup to make when we have leftover ham.
- Red Potato Hash with Bell Peppers– This is great veggie-centric breakfast or brinner recipe!
- Crock Pot Cheeseburger Soup– A rich and creamy cheeseburger soup that’s loaded with potatoes, veggies, and cheese.
Chicken Enchilada Stuffed Baked Potatoes
Ingredients
For the enchilada chicken:
- 1 lb. boneless skinless chicken breasts
- 15 oz red enchilada sauce
- 1 small yellow onion (sliced thin)
- 1 can green chilies
- ½ teaspoon garlic powder
- ½ teaspoon salt
For the potatoes:
- 4 large Russet potatoes
- 1 Tablespoon olive oil
- Kosher salt
- 4 Tablespoons butter
- 2 avocados (peeled and chopped)
- 1 cup shredded Mexican blend cheese
- 1/4 cup Sour cream (for topping)
- Cilantro (for topping)
Instructions
- In a slow cooker, combine the chicken, enchilada sauce, onion, green chilies, garlic powder, and 1/2 teaspoon salt. 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. Poke the potatoes 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. Spread with butter and sprinkle with salt and pepper, if desired. Top each potato with chicken, chopped avocado, cheese, sour cream, and cilantro.
Notes
- The chicken can easily be doubled for a crowd, or make a double batch and use the leftovers for Chicken Enchiladas.
- This is perfect for parties because everyone can add their own toppings.
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!
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.
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!
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!!
Haha! Sayonara 2015!
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.
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!
Oh, seriously, I love everything about this!!
Yum!! I’m not a huge potato person, but chicken enchilada potatoes? I would totally get on board with those. They look delicious!
Sues