Best Green Chicken Enchilada Stuffed Baked Potato Recipes

CHICKEN ENCHILADA STUFFED BAKED POTATOES

Chicken Enchilada Stuffed Baked Potatoes image

Provided by Courtney Rowland

Time 4h15m

Number Of Ingredients 12

Ingredients

4 large Idaho® Russet potatoes
1 Tablespoon olive oil
Kosher salt
1 lb. chicken breasts
1 (15 oz) can red enchilada sauce
1 small yellow onion, sliced thin
1 can green chilies
½ teaspoon garlic powder
2 avocados, peeled and chopped
1 cup shredded Mexican blend cheese
Sour cream (for topping)
Cilantro (for topping)

Steps:

In a slow cooker, combine the chicken, enchilada sauce, onion, green chilies, and garlic powder. Cook on low heat for 6-8 hours or on high for 4. Remove the chicken to a cutting board and use two forks to shred it. Return to the slow cooker and keep warm.
Preheat oven to 425 degrees F. Wash and dry the potatoes. Place the potatoes on a baking sheet. Poke all over with a fork then drizzle with olive oil to coat on all sides. Sprinkle with Kosher salt. Use tongs to transfer the potatoes directly to the rack in the oven. Bake until fork tender, about 45 minutes to 1 hour.
When the potatoes are done, remove them from the oven. Place a long slit down the center of each potato and use your fingers to pinch it together and get the potato to fan out. Sprinkle with salt and pepper. Butter if desired. Top each potato with chicken, chopped avocado, cheese, sour cream, and cilantro.

CHICKEN ENCHILADA BAKE

Chicken Enchilada Bake image

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

Steps:

Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.