green chicken enchilada stuffed baked potato

Author of this recipe: Dionne Grilli

Elevate your baked potato game with our green chicken enchilada stuffed recipe! Packed with veggies and protein, this dish is a healthy twist on a classic favorite. #bakedpotatoes #greenchickenenchiladas #healthyrecipes

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Ingredients

• - 6 large baking potatoes
• - 1 lb boneless skinless chicken breasts
• - 1 cup chopped onion
• - 3 cloves garlic, minced
• - 2 tablespoons olive oil
• - 1 can (4 oz) diced green chilies
• - 1 teaspoon ground cumin
• - 1/2 teaspoon smoked paprika
• - Salt and pepper to taste
• - 2 cups shredded cheddar cheese
• - 1 cup salsa verde
• - 1/4 cup chopped fresh cilantro
• - Sour cream (optional)
• - Avocado slices (optional)
• - Lime wedges (optional)

Steps

2. If you're looking for a delicious and healthy meal, try this green chicken enchilada stuffed baked potato recipe. This recipe will serve four people and can be easily adapted to suit individual tastes.
4. Ingredients:
5. - 4 large potatoes
6. - 1 pound boneless, skinless chicken breasts
7. - 2 tablespoons olive oil
8. - 1 onion, chopped
9. - 3 cloves garlic, minced
10. - 1 can green chilies (4 oz)
11. - 1 can (8 oz) tomato sauce
12. - 1 teaspoon cumin
13. - 1/2 teaspoon salt
14. - 1/4 teaspoon black pepper
15. - 1 cup shredded Mexican cheese blend
16. - 1/4 cup chopped fresh cilantro
17. - Sour cream, for serving (optional)
19. Instructions:
21. 1. Preheat your oven to 375°F (190°C).
22. 2. Rinse the potatoes and pat dry with paper towels. Prick them all over with a fork and place on a baking sheet. Bake for 45-60 minutes, or until tender and lightly browned.
23. 3. While the potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
24. 4. Add the chicken breasts to the skillet and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the skillet and set aside to shred.
25. 5. In the same skillet, stir in the green chilies, tomato sauce, cumin, salt, and black pepper. Bring to a simmer and let cook for 2-3 minutes.
26. 6. Add the shredded chicken back into the skillet and mix well with the sauce.
27. 7. Once the potatoes are done baking, remove them from the oven and let cool for a few minutes. Cut the potatoes in half lengthwise and scoop out most of the flesh, leaving a thin layer to hold the shape of the potato.
28. 8. Mix the shredded chicken and sauce together and spoon into the hollowed-out potatoes. Top with shredded Mexican cheese blend and chopped fresh cilantro.
29. 9. Place the stuffed potatoes back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
30. 10. Serve hot with sour cream on top (optional). Enjoy your delicious green chicken enchilada stuffed baked potato!

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