Loaded Mexican Chicken and Potato Skillet
A punch of flavors makes this skillet a must for your weeknight dinner table.
Seriously, I know. Here I am, back again, with yet another delicious Mexican dinner idea. But really, how can you ever get enough of Mexican flavors? They add spice to my soul. And this skillet? It combines the flavors I can’t get enough of, with the ingredients I love, and tops it all with a deliciously easy seasoned sour cream. And, as we all know, everything is better with seasoned sour cream. Before I get too hungry, let me show you how to make this amazing, one-pan dinner.
First, let’s start with the ‘taters. I grabbed some pre-peeled, pre-chopped potatoes from the refrigerated section of my grocery store for a time-saving shortcut. Layer them at the bottom of the skillet, cover and cook for 12 to 15 minutes. If you don’t have a skillet, no sweat! An oven-safe, 13 x 9 glass baking dish would also work wonderfully. Once cooked, transfer to a bowl and keep warm.