I’m certain that typical combinations that come to mind when pairing up this chicken enchilada bake would have been rice or some sort of tortilla. However, when making this dish, I was heading out of town for a week and didn’t want to let these potatoes go to waste!
Here is what you’ll need:
1 pound chicken breast, thawed
4 potatoes, fully baked
Enchilada and/or taco sauce (see the picture I provided to see what I used)
Green onion, sour cream, chives (I used chives because I didn’t have green onion)
1. I have been holding on to this taco sauce pouch for a while now so I opted to use it over a dry taco seasoning packet.
2. Bring oiled pan to medium heat and cook chicken until no longer pink inside. Add sauce pouch and mix chicken in sauce well (don’t need to allow sauce to cook long). If you cannot find the Frontera Skillet Sauce, add a dry taco seasoning pouch and cooking chicken according to package.
Look how hearty that taco sauce is!!
3. Cut cooked chicken into chunks. In a sprayed 8×8, add chicken and all of the sauce from the pan. I’m not sure it was necessary, but I added a bit of this enchilada sauce I found at Kroger. If you use a dry taco seasoning on your chicken, you’ll need the enchilada sauce for sure!