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Loaded Mexican Chicken and Potato Skillet

A punch of flavors makes this skillet a must for your weeknight dinner table.

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Betty Blogger
Loaded Mexican Chicken and Potato Skillet
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, get out the starring sauce of this skillet: Old El Paso’s Chile & Roasted Garlic cooking sauce. Trust me when I say this stuff is good. Like, really good. I used the Chile & Roasted Garlic variety, but the other two varieties would work just as wonderfully.

old el paso mexican cooking sauce
Next up? ‘taters, of course. I grabbed some pre-peeled, pre-chopped potatoes from the refrigerated section of my grocery store for a time-saving shortcut. Layer half the potatoes at the bottom of the skillet. If you don’t have a skillet, no sweat! An oven-safe, 13 x 9 glass baking dish would also work wonderfully. diced potatoes in skillet
To bulk it up, I cut up a pound of boneless, skinless chicken breasts into bite-sized chunks and tossed them quickly with half the pouch of cooking sauce. (Boneless, skinless chicken thighs would also work just fine.) Layer all that saucy chicken goodness on top of the first layer of potatoes. diced potatoes and seasoned chicken
Sprinkle on a cup of chopped bacon. (Using the prepackaged stuff from the salad-dressing aisle is A-OK!) diced potatoes, seasoned chicken and bacon bits
Then sprinkle on a generous handful (about a cup) of shredded cheddar. Spice-lovers, you may want to try using a mix of cheddar and pepper jack, just sayin’. diced potatoes, seasoned chicken, bacon bits covered with shredded cheese
On top of that cheese, sprinkle on some freshly chopped green onion. diced potatoes, seasoned chicken, bacon bits, shredded cheese and green onion
Over the top of that, add the remaining potatoes. another layer of potatoes on top
Then squeeze out the remaining cooking sauce, making sure to get every delicious drop in the skillet. It’s that good! sauce drizzled on top of potatoes
Last but not least, finish it off with the remaining cheese. another layer of shredded cheese
Cover that bad boy with foil and bake for an hour covered and then 15 minutes uncovered to get it nice and browned. While it bakes, whip up some seasoned sour cream topping. All you need is a 16-ounce container of sour cream, this packet of magic from Old El Paso and a spoon to stir it together. old el paso sour cream seasoning
When your skillet of dreams comes out of the over, spoon a big dollop of that zesty sour cream on top along with another diced green onion. I may have thrown some more bacon on top too, but, you know, that’s just me. Dish up and top with more sour cream if you care to, I won’t judge. Loaded Mexican Chicken and Potato Skillet

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