Sheet Pan Enchilada Potachos (Edit recipe)

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Sheet Pan Enchilada Potachos are perfect for any game day event. They are loaded with veggies, protein and lots of sauce. They are Whole30, too!

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PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 4

Ingredients

1 Chicken Breast, shredded
1 cup Red Enchilada Sauce - Siete Foods
1 Tbsp Taco Seasoning
4 Yukon Gold Potatoes, Can use russet potatoes too
1 Tbsp Avocado Oil
2 cup Cabbage, finely sliced
1 cup Yellow Cherry Tomatoes, diced
1 Jalapeño, finely diced
.25 Red Onion, finely diced
.5 cup Black Olives
1 Cilantro, handful, roughly chopped
1 Avocado, sliced

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Process

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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

Preheat the oven to 425°. Place the sheet pan in the oven while it preheats. This will warm up the pan and allow the potatoes to get crispy
Slice the potatoes thinly or use a mandolin. Coat potato slices in avocado oil and taco seasoning.
Pull the sheet pan out and spray with non-stick spray (I use avocado oil again). Put potatoes on the pan, making sure that they are in one even layer.
Cook for 20 minutes or until golden brown.
While the potatoes are cooking, heat a pan to medium heat. Add the shredded chicken and Siete Enchilada Sauce. Mix until all the chicken is coated and heat until the mixture is warm.
When the potatoes have cooked for 20 minutes, turn the oven to broil and broil for 2-3 minutes until the potatoes have a crisp to them.
Start layering the potatoes with all the ingredients. I start with the cabbage, then chicken, then veggies. Leaving the avocado for last and drizzling a little extra sauce or your favorite hot sauce on top.

Notes

Use any meat that you like- I like chicken best, but any meat will do. // Don’t be afraid to add (or subtract) any veggies. // Top with your favorite hot sauce. // If you do ok with dairy, feel free to add some cheese on top to make it extra delicious. // You can thinly slice your own cabbage, but I like buying slaw mix in a bag to save time.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	217
Fat:	7 g
Carbohydrates:	36 g
Protein:	10 g
Cholesterol:	18 g
Sodium:	447 mg
Fiber:	5 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.