Chicken Enchilada Stuffed Baked Potatoes
Give taco night a new twist with these Chicken Enchilada Stuffed Baked Potatoes. Great for easy dinners or to add to game night buffets.
8
10 minutes
1 hour
1 hour, 10 minutes
Ingredients
- 8 medium potatoes
- 2 cups cooked shredded chicken
- 10-ounces LA VICTORIA® Red Enchilada Sauce
TOPPINGS
- Shredded Cheddar cheese
- WHOLLY® Diced Avocado
- Chopped fresh cilantro
- Pico de Gallo
- Jalapeño slices
Directions
- Heat oven to 400°F.
- Wash potatoes and wrap each in aluminum foil. Place on baking sheet and bake 1 hour or until easily pierced with fork. Let stand 10 minutes. Remove foil and cut slits in tops of each potato. Press ends together to open.
- In large skillet, over medium heat, add chicken and stir in enchilada sauce, cook 3-5 minutes, or until heated through.
- Spoon chicken mixture into potatoes and top with desired toppings.