Chicken Enchilada Baked Potato
By: Minda, Posted: 8/4/2023
If you love baked potatoes, try our Chicken Enchilada Baked Potato. It’s the perfect potato with Mexican flare guaranteed to fill you up.
Want some dinner ideas that are super easy. Try out our recipes for Not Your Momma’s Beans and Rice, Fall Off the Bone Crock-Pot Ribs, or Quick and Easy Homemade Chili.
Our Chicken Enchilada Baked Potato
If you’ve been here before you know we love us a baked potato. Not just any baked potato, but baked potatoes with tasty toppings like Fajita Veggies, or my old favorite the Baked Sloppy Joe Potato. I say my old favorite because we have out done ourselves this time. This last week we set out to do another round of Test Kitchen Baked potatoes and went with a Mexican twist. To our surprise they all turned out great, but the best one and my new favorite way to eat a baked potato, was the Chicken Enchilada Baked Potato.
I know, I know. Chicken Enchilada Baked Potato, that sounds ridiculous! I swear to you it tastes delicious. It all starts with our Shredded Chicken with Green Chile Enchilada Sauce from our Cheesy Chicken Enchiladas recipe. We knew we were going to be testing out some new baked potatoes so we made a little extra this time and it was SO worth it. Top it with some shredded cheddar cheese, tomatoes, green onions, and sour cream and you have yourself a darn good Chicken Enchilada Baked Potato.
- Chicken Enchilada Baked Potato
- By: Minda, Posted: 8/4/2023
- Our Chicken Enchilada Baked Potato
- Baked Potatoes - Mexican Inspired
- Ingredients, Substitutions, and Additions
- Baked Potatoes on the BBQ
- Ingredients for Chicken Enchilada Baked Potato
- Directions
- Shredded Chicken with Green Chile Enchilada Sauce
- Chicken Enchilada Baked Potatoes
Baked Potatoes - Mexican Inspired
Want to check out the other baked potatoes we tested this round? Check them all out in our Test Kitchen for Baked Potatoes – Mexican Inspired.
Ingredients, Substitutions, and Additions
Shredded Chicken with Green Chile Enchilada Sauce – This chicken is from our Cheesy Chicken Enchiladas recipe. We typically use chicken tenders for this recipe, but you could easily substitute breasts or thighs.
Cheese – We like buying blocks of cheese and shredding them ourselves, but any cheese you have on hand would work in this recipe. You could even go crazy and substitute some cottage cheese for less lactose side effects.
Veggies – We chose to add Tomatoes and Green Onions on our potato. You might even add a little bit of shredded lettuce on top for a little bit more crunch.
Baked Potatoes on the BBQ
We always cook our potatoes on the BBQ, especially during the warm months to keep our house as cool as possible.
1. First we preheat the grill to 400-450 degrees.
2. Wash the potatoes to get any dirt off.
3. Grab two pieces of foil about 12-14 inches long depending on how big your potatoes are.
4. Spray the center of one foil sheet with non-stick cooking spray.
5. Set down your potato and spray the top of your potato with non-stick cooking spray.
6. Season the top of the potato with salt, pepper, garlic powder, and onion powder. Flip the potato and season the other side.
7. Fold the foil so it is tightly secured around the potato.
8. Take the second sheet of foil and fold it around the potato to ensure the potato is completely covered and protected from the flame.
9. Place the foiled potatoes on the BBQ and close the lid. BBQ the potatoes for 60 minutes, flipping them in 20 minute intervals to ensure they do not burn. Remove from BBQ and serve with desired toppings.
*Non-Stick Cooking Spray – I know it sounds weird, however, it helps prevent the potato from burning in the foil. We tried spreading a bit of Olive Oil on the potato before and it was a BAD idea. DO NOT USE OIL. It leaks through the foil and causes the BBQ to flame and smoke.*
Ingredients for Chicken Enchilada Baked Potato
- 3 tbs homemade taco seasoning
- 1 lb Chicken Tenders
- 28 oz can Green Chile Enchilada Sauce
- 8 oz Shredded Cheddar Cheese
- 1 Roma Tomato, diced
- 1/4 cup Green Onion, chopped
- 1 cup Sour Cream
- 4 Large Baked Potatoes
Directions
Shredded Chicken with Green Chile Enchilada Sauce
Season both sides of the Chicken Tenders with dry ingredients and layer them into a Crock-Pot. Pour approx. 10 ounces of Green Chile Enchilada Sauce on top of the Chicken (be sure to cover Chicken completely with enchilada sauce) and cover with lid. Set Crock-Pot to low and cook for 4 hours.
Pull Chicken from the Crock-Pot and shred into a medium bowl. Add 1/2 cup of the enchilada sauce from the Crock-Pot into the shredded Chicken.
Chicken Enchilada Baked Potatoes
Bake the four potatoes your favorite way, BBQ, microwave, or oven.
Slice each baked potato in half lengthwise. Use a fork to mash the insides and flatten the potatoes.
Spoon about a half a cup of shredded chicken on each potato and top with desired amount of Shredded Cheese, Green Onion, Tomatoes, and Sour Cream.
Hi, We are Mike and Minda. Thank you for stopping to take a look at our Kick’n Kitchen! We are a husband and wife team that have a love for food and cooking. Come with us on our journey of rediscovering recipes from our youth and find new recipes to fall in love with.
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Chicken Enchilada Baked Potatoes
4
servings10
minutes4
hours20
minutesIf you love baked potatoes, try our Chicken Enchilada Baked Potato. It's the perfect potato with Mexican flare guaranteed to fill you up.
Ingredients
- Shredded Chicken with Green Chile Enchilada Sauce
3 tbs homemade taco seasoning
1 lb Chicken Tenders
28 oz can Green Chile Enchilada Sauce
- Chicken Enchilada Baked Potatoes
8 oz Shredded Cheddar Cheese
1 Roma Tomato, diced
1/4 cup Green Onion, chopped
1 cup Sour Cream
4 Large Baked Potatoes
Directions
- Shredded Chicken with Green Chile Enchilada Sauce
- Season both sides of the Chicken Tenders with dry ingredients and layer them into a Crock-Pot. Pour approx. 10 ounces of Green Chile Enchilada Sauce on top of the Chicken (be sure to cover Chicken completely with enchilada sauce) and cover with lid. Set Crock-Pot to low and cook for 4 hours.
- Pull Chicken from the Crock-Pot and shred into a medium bowl. Add 1/2 cup of the enchilada sauce from the Crock-Pot into the shredded Chicken.
- Chicken Enchilada Baked Potatoes
- Bake the four potatoes your favorite way, BBQ, microwave, or oven.
- Slice each baked potato in half lengthwise. Use a fork to mash the insides and flatten the potatoes.
- Spoon about a half a cup of shredded chicken on each potato and top with desired amount of Shredded Cheese, Green Onion, Tomatoes, and Sour Cream.
