Cheesy Enchilada Potatoes with Chicken Recipe (Gluten Free) (Edit recipe)

This Loaded Enchilada Potato recipe is perfect for an easy weeknight mexican themed dinner. It features classic chicken enchilada filling on top of crispy potatoes. This flavorful casserole has such delicious flavor that is it definitely one of my favorite comfort food dishes. It is easy to throw together with everyday ingredients and requires minimal effort. Make it ahead for meal prep or store leftovers for easy lunches. It's naturally gluten-free and can be customized to be low-fat and dairy-free too.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	566
Fat:	33 g
Carbohydrates:	32 g
Protein:	47 g
Cholesterol:	133 g
Sodium:	674 mg
Fiber:	2 g
Sugars:	8 g
Calculated per serving.

by kaylacappiello

View original recipe

Serves: 4

Ingredients

1 lb Yukon Gold Potatoes, small or red potatoes preferred
1 Tbsp Olive Oil
15 oz Salsa, can enchilada sauce or (choose your preferred level of spice)
1 lb Chicken Breast, skinless
1 whole Taco Seasoning, packet
1 whole Bell Pepper, any color
1 whole Onion, small
1-2 cups Mild Cheddar Cheese, Shredded, or dairy free substitute

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Roast the potatoes: Preheat your oven to 400u00b0F (200u00b0C). Wash and scrub the potatoes, then cut them into bite-sized pieces. Toss the potatoes with olive oil and spread them on a baking sheet. Roast for 25-30 minutes, or until tender and golden brown.
Cook the chicken: In your crock pot, combine the chicken breasts, water or broth (enough to cover the chicken), and taco seasoning packet. Cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is fully cooked through. Shred the chicken with two forks.
Sautu00e9 the vegetables: While the chicken cooks, heat a pan with a drizzle of oil over medium heat. Slice the bell pepper and onion. Sautu00e9 them in the pan until softened and slightly browned, about 5-7 minutes.
Assemble: Once the potatoes are roasted and the chicken is shredded, take out the potato pan. Top each potato with shredded chicken, sauteed vegetables, and your desired amount of enchilada sauce or salsa.
Bake and serve: Preheat your oven to broil. If using cheese, sprinkle it over the loaded potatoes. Broil for 2-3 minutes, or until the cheese is melted and bubbly. Serve immediately while hot.