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Chicken Enchilada Stuffed Baked Potatoes Recipe

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This recipe for Chicken Enchilada Stuffed Baked Potatoes is from The Doherty Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large russet potatoes, washed thoroughly
1 tbsp olive oil
kosher salt
1 lb boneless, skinless chicken breasts
1 - 15 oz can red enchilada sauce
1 small onion, sliced thin
1 - 4 oz can green chilis
1/2 tsp garlic powder or granulated garlic
2 avocados, chopped
1 cup shredded Mexican blend cheese
Garnish: Sour cream, cilantro
Directions:
Directions:
Place chicken, enchilada sauce, onion, green chilis and garlic powder in slow cooker. Cook on low for 6-8 hours. Using two forks, shred the chicken and stir, leave in slow cooker to keep warm. Meanwhile, preheat oven to 425º. Prick clean potatoes several times with a fork. Rub with olive oil, sprinkle with kosher salt and place directly on oven rack. Bake until fork tender, about 45 minutes to an hour. Remove from oven. Place potatoes on large serving plate. Slice down the middle and using fingers smush the ends to open the potato. Sprinkle with salt and pepper, and add butter, if desired. Spoon the chicken mixture evenly between the potatoes. Sprinkle with shredded Mexican cheese. Garnish with avocado, sour cream and cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour plus 6-8 hours slow cooker

 

 

 

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