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Green Chicken Enchilada-Stuffed Baked Potato
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Cheesy chicken enchilada-stuffed baked potatoes for a cozy meal for two.
Ingredients:
  • 1 (10 ounce) skinless, boneless chicken breast
  • 0.5 teaspoon ground cumin
  • 1 (10 ounce) can green enchilada sauce
  • 2 medium baked potatoes
  • 2 tablespoons unsalted butter
  • 2 tablespoons shredded Cheddar cheese
  • 1 tablespoon sliced black olives
  • 2 teaspoons sour cream
Instructions:
  • In a large saucepan, submerge the chicken breast in 1 inch of water. Bring to a gentle boil, then simmer for 15 minutes.
  • Allow the chicken to cool on a cutting board until it is easy to handle, then shred it.
  • Preheat a large skillet over high heat. Cook chicken in the skillet, seasoning with cumin. Pour in green enchilada sauce and bring to a boil. Lower the heat and simmer until the sauce thickens, for about 8 minutes.
  • Arrange the potatoes on plates, cut them open, and evenly distribute the butter. Fluff the potatoes with a fork, then stuff them with the chicken mixture. Lastly, add a generous layer of Cheddar cheese, olives, and a dollop of sour cream on top.

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