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