These Chicken Enchilada Loaded Baked Potatoes are a filling and easy 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.
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.
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.
- 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)
This recipe was created in partnership with the wonderful people of Idaho® Potatoes. As always, all opinions are my own.