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A baked potato loaded with shredded chicken, avocado, sour cream, and cilantro.

Chicken Enchilada Stuffed Baked Potatoes

No more boring baked potatoes! These Chicken Enchilada Baked Potatoes are loaded with saucy shredded chicken, cheese, sour cream, and avocado!
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 4
Calories: 892kcal

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.

Equipment

Hamilton Beach Stay or Go Slow Cooker, 6-Quart
Course Main Dish
Cuisine Mexican
Keyword chicken enchilada potato, mexican baked potato, stuffed baked potato

Nutrition

Calories: 892kcal | Carbohydrates: 93g | Protein: 43g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 129mg | Sodium: 1933mg | Potassium: 2534mg | Fiber: 16g | Sugar: 14g | Vitamin A: 1632IU | Vitamin C: 46mg | Calcium: 411mg | Iron: 5mg
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