Enchilada Baked Potatoes

Who says you need tortillas for tacos?
These Enchilada Baked Potatoes make for a delicious dinner!

Who says you need tortillas for tacos? These Enchilada Baked Potatoes make for a delicious dinner!How do you guys do baked potatoes?  Normally, we just go for the traditional ‘loaded’ style tater.  Butter, salt, pepper and perhaps some sour cream.  If it’s summer, I’ll toss some chives on there since we always have chives in the garden.  Absolutely nothing wrong with those toppings.  But these Enchilada Baked Potatoes came about by mistake.  And sometimes mistakes are a good thing!

Who says you need tortillas for tacos? These Enchilada Baked Potatoes make for a delicious dinner!A couple of weeks ago, we had some leftover taco filling that needed to be eaten.  (I know, I know…who actually has leftover taco filling!?)  We also had a couple of Russet potatoes.  Well, it didn’t take long before the taco filling met the baked potatoes and fell madly in love.  Ok, maybe it was us that fell madly in love with this one.  I mean, c’mon people, tacos and potatoes can’t actually get married.  That’s just silly talk.

Who says you need tortillas for tacos? These Enchilada Baked Potatoes make for a delicious dinner!Those Taco Taters were so tasty that we’ve started making them for dinner…on purpose.  These Enchilada Baked Potatoes were the latest creation, and they made for one heck of a tasty meal.  The shredded chicken is simmered in red enchilada sauce along with some diced onions and poblanos.  It would make an excellent taco filling by itself, but I do highly suggest adding it to the top of a fluffy, baked potato.  Trust me on this one!

Who says you need tortillas for tacos? These Enchilada Baked Potatoes make for a delicious dinner!And as luck would have it, I’m actually sharing these on #TacoTuesday.  I normally don’t post on Tuesdays, but I took the long weekend off from posting and social media in general.  I did the unthinkable for a food blogger.  I put the phone down and walked away.  In fact, at one point, I thought I’d lost the thing.  I called myself using Laura’s phone and found mine hiding in the couch.  I was tempted to just leave it there!  (To be fair, I do love the world of social media, but sometimes I just need a break!  I’m sure that resonates with at least some of you guys, right?)

As we get back into the routine following the long weekend, I suggest making #TacoTaters for dinner one night.  Enjoy!

Who says you need tortillas for tacos? These Enchilada Baked Potatoes make for a delicious dinner!

Who says you need tortillas for tacos? These Enchilada Baked Potatoes make for a delicious dinner!

Enchilada Baked Potatoes

Who says you need tortillas for tacos? These Enchilada Baked Potatoes make for a delicious dinner!
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 servings
Calories: 605kcal

Ingredients

For the Potatoes

  • 4 large Russet potatoes
  • 1 Tbsp olive oil
  • 1 tsp kosher salt

For the Enchilada Topping

  • ½ Tbsp olive oil
  • 2 boneless skinless chicken breasts
  • 1 15-oz. can red enchilada sauce
  • 1 cup yellow onion diced
  • 1 poblano pepper seeded and diced
  • 1 5-oz. can diced green chilies
  • tsp garlic minced
  • 1 avocado diced
  • 1 cup Monterrey Jack cheese shredded
  • sour cream for topping
  • fresh cilantro for topping

Instructions

For the Potatoes

  • Preheat oven to 400°F.
  • Poke potatoes multiple times with a fork and then rub olive oil all over outside of potatoes. Place potatoes directly on oven rack and bake for 40-60 minutes, or until skin is crispy and a fork can be inserted easily into center of potato. (Note: The baking time will vary based on the size of your potatoes.)

For the Enchilada Topping

  • While the potatoes are baking, make the Enchilada Topping by drizzling olive oil in a large skillet. Place over medium heat and add chicken breasts. Cook for 15-20 minutes, flipping once, or until chicken is fully cooked. Set chicken aside on a cutting board and let cool slightly.
  • Using two forks, shred chicken. (Another option is to dice the cooked chicken into ½”-1” cubes.)
  • Place chicken back into skillet along with the enchilada sauce, diced onion, diced peppers, green chilies and garlic. Let simmer over medium heat, stirring occasionally, for 10-12 minutes.
  • Once potatoes are done, let them cool slightly and then cut a “X’ into the top of each potato. Gently press ends of the potato together to open the potato up. Use a fork to fluff up part of the baked potato.
  • Top each potato with the chicken mixture, diced avocado, cheese, sour cream and cilantro before serving.

Who says you need tortillas for tacos? These Enchilada Baked Potatoes make for a delicious dinner!

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36 Comments

  1. I agree…sometimes the best meal creations are the ‘mistake’ ones. It’s like, the best times out are often the unplanned ones. Sometimes if you plan something, all the fun is sucked out of it, but if it happens out of the blue, then it’s the best 🙂

    High five to you for putting your phone down. I completely understand what you mean….sometimes you just need a break from social media. I love it too, but sometimes it’s just all consuming. So many things to check, to do, and it’s like take your head out of the phone and look around, right? We all need to do that every once in a while.

    I love baked potatoes in all forms, from simple butter or greek yogurt and onion to cheese and salsa. But, this enchilada version is fantastic! I bet this would be a wonderful idea if you had a casual get together and layed all of the toppings out and people could ‘build their own.’ Love it!

    1. Oh man, I have totally been down that road where you plan out a crazy awesome meal…but then it just doesn’t come together as you expected/hoped. But on the flip side, it’s pretty awesome when random meals come together and then turn into something you’d make again! Oooo…build your own baked potato! That sounds like the beginning of a party for sure. Thanks for the idea, Dawn! 🙂

    1. Chilly? Ours is still hot over here in New York! Well, we did have an awesome weekend, but now we’re heading into the low 90’s later this week. What the heck, Fall? (Although I did see a graphic that Fall temps are going to be above average for most of the country this year.) Either way, that’s not stopping me from eating delicious Fall comfort food! Thanks, Kathy! 🙂

    1. I’m all about meals that are easy + a hit…and this taco taters totally did that! The enchilada sauce adds a ton of flavor. Thanks, Dawn! 🙂

  2. David, I do love interacting on social media but I gotta agree, sometimes, a break is definitely needed! Glad you got to unplug, my friend, and enjoy this long weekend! And speaking of enjoying – gosh, those Tater Tacos sure do sound super tasty as do these enchilada ones! “Who says you need tortillas for tacos?” happens to be my mantra – but Lil Shashi is a taco connoisseur – actually scratch that, she is a carb connoisseur especially now that she is easing back into eating ALL THE GLUTEN!
    Once upon a time I had a baked potato with tuna salad on it – it was so darn good – so keep up the tasty tater toppings and ditch those tortillas, I say! 🙂

    1. Haha…I guess lil Shashi is just making up for lost carb time now, huh? Hey, I totally support that! I’m pretty sure I could single-handedly take care of an entire loaf of freshly baked bread. 🙂 But these taco taters were totally delicious…and a great way to ease back into the Fall comfort food, too! Thanks, Shashi!

  3. Hi David! A baked potato is like a blank canvas…let your imagination run free! The possibilities are endless! And I know you have a very sharp food imagination! This is also a wonderful way to stretch smaller leftovers into a complete meal! Genius my friend! And I happen to love baked potatoes and enchiladas so this makes me happy!

    1. Hmmmm…that’s a great description, Dorothy. In a way, food is kinda like art. You start with something basic (a tater) and then add to it and create and mold until you get something worthy of a meal. And yes, that’s a good point about taters…they’re an easy way to stretch just a couple of leftovers into a full meal. We always have random leftovers around here, so I should try these taters with other toppings now! Thanks, my TN friend! 🙂

  4. I hear you on the work/social media thing. I actually worked Saturday for 6 hours and said, “What are you doing?” and Sunday and Monday were OFF. What a stellar idea, or mistake, whatever these Enchilada Baked Potatoes are genius Dave!

    1. Heck yeah! Glad you hung up the boots (err, keyboard, camera and smartphone) and took a break. It’s hard to do, but it’s important to draw some boundaries in there somewhere! Cheers, Kevin! 🙂

    1. Hey, leftover taco filling isn’t a bad thing, Medha…but it just so often seems to disappear. (I wonder why that is??) Try taking that leftover filling and putting it on a baked tater one night…it’s a pretty awesome meal! 🙂 Thanks!!

    1. Haha…yeah! I’ve totally had the random recipes which just flop, but that’s part of the fun of cooking, right? In fact, that’s one of the things I love so much about the kitchen…there’s always room to learn and create something new! 🙂 Thanks, Manali!

    1. Hahaha…spaghetti squash! The veggie that’s not pasta, yet everyone loves to claim it as pasta. We’re huge tater fans around here…so I say put those toppings on a tater and call it a g’day, mate! 🙂 (Did I use the g’day appropriately here??)

  5. Long weekends are so much needed once in a while. That’s why I’m having a little long (just a week or so) time off from blogging and all the social media (Although I didn’t hide my phone. Perhaps, that’s a good idea). Stuffed baked potato is another thing we all need once in a while, and I’m glad you’ve got such a delicious version here.

    1. Good idea to take some time off for a bit here, Ben. That’s what the summer is for! We all know it’s about to get crazy busy for the holidays, so recharge those batteries up right now. 🙂 Perhaps a loaded baked potato will help?

  6. What a delicious mistake 😉 If all mistakes would lead to something so beautiful … Slowly getting into the mood of autumn especially since we had a beautiful start to September with lots of sunshine and leafs slowly changing colours. It is so nice to take a break from it all – I think we all need it every now and then.

    1. I totally agree, Miriam…that chance to disconnect is really quite valuable. We should do it more often! And two thumbs up for the arrival of Fall, too. (Well, to be fair, it’s still silly hot here…but I hear that the Fall temps are coming soon.) Cheers!

    1. Thanks so much, Jess! Baked taters are a great way to use random leftovers that happen to be laying around…and if those leftovers just so happen to be tacos? Well, you’ve got yourself one awesome taco tater! 🙂

  7. I’ve loaded a baked potato with cheddar and salsa, but I’ve never gone as far as making a taco potato or an enchilada potato. But I’m totally going that far next time! I can see that life has been cold and dark without all this fun!

    1. Yes, go there, Mir. Go there proudly! Load that tater up with as many taco fillings as you can fit in…and then some more. (It’s ok if the fillings spill over onto the plate…no one will complain.) 🙂

  8. Now, THAT is how you do a baked potato. Or, at least, how everyone should be a baked potato. It has to be loaded with toppings and this definitely is. You have combined my love of Mexican food and anything potato related, and for that I thank you!

    1. Heck yeah! I knew you’d be on board with the taco idea, Dannii! These taters are a great way to use leftovers…although taco filling leftovers is a bit of a misnomer. I mean who actually has leftovers on taco night? 🙂 Thanks!

    1. What? A taco without avocado? Lies!! Hah…just kidding. 🙂 The avocado was a good addition on top of these taco taters. In fact, I bet a guacamole topped potato would be pretty awesome. Dinner tonight? Thanks, Jeff!

    1. Haha…you are too kind, Pat! Thank you! The restaurant idea is tempting, but I sure do enjoy making food at home in my PJs instead of being in a restaurant kitchen! 🙂

  9. Wow, David, I love how you decorate this recipe. Combination of colors of this recipe looks great and harmonized. By looking, I could feel autumn from this recipe. Could not describe clearly how I feel by looking this, but absolutely it is a great feeling. Thanks for sharing and have a nice weekend, David.

    1. Hey Sabrina! Thank you so much for the kind words. Autumn is definitely here now, and that means it’s time for some delicious comfort food. These Enchilada Baked Potatoes are one of our favorite ways to eat leftovers…especially on a weeknight! 🙂

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