GREEN CHICKEN ENCHILADA-STUFFED BAKED POTATO

Green Chicken Enchilada-Stuffed Baked Potato image

Potatoes stuffed with the flavors of chicken enchiladas without the hassle.

Provided by Soup Loving Nicole

Time 40m

Yield 2

Number Of Ingredients 8

Ingredients

1 (10 ounce) skinless, boneless chicken breast
½ 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

Steps:

Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.

Nutrition Facts : Calories 543.2 calories, Carbohydrate 47.4 g, Cholesterol 122.1 mg, Fat 22.2 g, Fiber 6.3 g, Protein 38.3 g, SaturatedFat 11.2 g, Sodium 537.6 mg, Sugar 2.5 g