If you’re looking for a delicious and satisfying meal that combines the comfort of baked potatoes with the zesty flavors of Mexican cuisine, the Green Chicken Enchilada Stuffed Baked Potato is the perfect choice. This recipe is a delightful twist on traditional baked potatoes, offering a burst of flavors that will leave you craving more. Inspired by the classic green chicken enchiladas, this dish takes the best elements of Mexican cooking and combines them with the hearty goodness of a baked potato. It’s a great way to enjoy a wholesome and flavorful meal without spending hours in the kitchen. Plus, it’s an excellent option for using leftover chicken or trying something new with your favorite potato recipes to go with chicken.
Ingredients
To make this Green Chicken Enchilada Stuffed Baked Potato, you’ll need the following ingredients:
- 4 large russet potatoes
- 2 cups cooked chicken, shredded (about 2 chicken breasts)
- 1 cup green enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: sliced jalapeños, diced tomatoes, chopped green onions, sliced avocado
Instructions
Follow these simple steps to create your own Green Chicken Enchilada Stuffed Baked Potato:
Step 1: Prepare the Potatoes
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Wash and Prick Potatoes: Wash the potatoes thoroughly and prick them all over with a fork. This helps steam escape while they bake.
- Bake the Potatoes: Rub each potato with olive oil, and sprinkle with salt, garlic powder, and onion powder. Place them on a baking sheet and bake in the preheated oven for 45-60 minutes, or until the potatoes are tender when pierced with a fork.
Step 2: Prepare the Chicken Filling
- Shred the Chicken: While the potatoes are baking, shred the cooked chicken into a large mixing bowl.
- Mix the Filling: Add the green enchilada sauce, cumin, salt, and black pepper to the shredded chicken. Mix until the chicken is well coated with the sauce.
- Combine Cheeses: In a separate bowl, combine the shredded cheddar cheese and Monterey Jack cheese.
Step 3: Assemble the Stuffed Potatoes
- Cut the Potatoes: Once the potatoes are done, remove them from the oven and let them cool slightly. Cut a lengthwise slit in the top of each potato and gently squeeze the ends to open them up.
- Stuff the Potatoes: Spoon the chicken mixture evenly into each potato, filling them generously. Top with the cheese mixture.
- Bake Again: Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Step 4: Serve and Garnish
- Garnish the Potatoes: Remove the potatoes from the oven and let them cool slightly. Top each potato with a dollop of sour cream and a sprinkle of chopped cilantro.
- Add Optional Toppings: If desired, add optional toppings such as sliced jalapeños, diced tomatoes, chopped green onions, or sliced avocado.
Tips and Variations
Here are some tips and variations to enhance your Green Chicken Enchilada Stuffed Baked Potato experience:
- Cheese Options: Feel free to experiment with different types of cheese, such as pepper jack or queso fresco, for added flavor.
- Vegetarian Version: For a vegetarian option, substitute the chicken with black beans or roasted vegetables.
- Spice Level: If you prefer spicier enchiladas, add a pinch of cayenne pepper or red pepper flakes to the chicken filling.
- Homemade Enchilada Sauce: If you have extra time, consider making your own green enchilada sauce using fresh tomatillos, garlic, and green chilies.
- Batch Cooking: This recipe can easily be doubled or tripled to serve a larger group or to have leftovers for future meals.
Nutritional Information
Here is the approximate nutritional information for one serving of Green Chicken Enchilada Stuffed Baked Potato:
- Calories: 450
- Protein: 28g
- Carbohydrates: 45g
- Fat: 18g
- Fiber: 5g
- Sodium: 700mg
The Green Chicken Enchilada Stuffed Baked Potato is a delightful fusion of flavors that will transport your taste buds to a world of zesty and savory goodness. Whether you’re a fan of Mexican cuisine or just looking for a new way to enjoy baked potatoes, this recipe is sure to become a favorite in your kitchen. With its easy preparation and mouthwatering taste, it’s perfect for a weeknight dinner or a special occasion. Don’t forget to explore other potato recipes to go with chicken and easy potato and chicken recipes on easycrispyrecipes.com.