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.)

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.