Best Loaded Mexican Chicken And Potato Skillet Recipes

LOADED MEXICAN CHICKEN AND POTATO SKILLET

Loaded Mexican Chicken and Potato Skillet image

Serve this easy Mexican skillet dinner for a quick weeknight meal.

Provided by Jessica Walker

Categories Entree

Time 40m

Yield 5

Number Of Ingredients 9

Ingredients

3 tablespoons vegetable oil
1 bag (20 oz) refrigerated cooked diced potatoes with onions
1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
1 can (14.5 oz) Mexican-style diced tomatoes, undrained
1/2 cup real bacon pieces (from 3-oz package)
1/4 cup chopped green onions (4 medium)
2 cups shredded Cheddar cheese (8 oz)
1 container (8 oz) sour cream
1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)

Steps:

In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.

Nutrition Facts : Calories 610, Carbohydrate 28 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 3 g, Protein 38 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 4 g, TransFat 1 g

LOADED MEXICAN CHICKEN AND POTATO SKILLET

LOADED MEXICAN CHICKEN AND POTATO SKILLET image

Categories Chicken Potato

Yield 5

Number Of Ingredients 8

Ingredients

1 bag (20 oz) refrigerated cooked diced potatoes with onions
1 lb boneless skinless chicken breasts, cut into small pieces
1 pouch (8 oz) Old El Paso chile and roasted garlic Mexican cooking sauce
1 cup cooked real bacon pieces
2 cups shredded Cheddar cheese (8 oz)
2 green onions, finely chopped
1 package Old El Paso zesty sour cream seasoning mix
1 container (16 oz) sour cream (2 cups)

Steps:

Heat oven to 350°F. Lightly spray 13-inch cast-iron skillet with cooking spray. Spread half of the potatoes on bottom of skillet. In small bowl, toss chicken with 1/2 cup of the cooking sauce; spoon chicken over potatoes. Sprinkle half each of the bacon, green onions and cheese over chicken. Spread remaining potatoes on top; sprinkle with remaining cheese and bacon. Cover skillet tightly with foil. Bake covered 1 hour. Uncover skillet; bake 15 minutes longer. To serve, stir seasoning mix into container of sour cream. Top baked skillet with dollop of sour cream mixture and remaining green onion. Serve immediately with remaining sour cream mixture to top individual portions.