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Loaded Mexican Chicken and Potato Skillet

Blogger Jessica Walker from Lil Miss Bossy shares a recipe for a chicken and potato skillet with a power punch of flavor thanks to Old El Paso™ Mexican cooking sauce!

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  • Prep Time 15 min
  • Total Time 1 hr 30 min
  • Servings 5

1
bag (20 oz) refrigerated cooked diced potatoes with onions
1
lb boneless skinless chicken breasts, cut into small pieces
1
pouch (8 oz) Old El Paso™ chile and roasted garlic Mexican cooking sauce
1
cup cooked real bacon pieces
2
cups shredded Cheddar cheese (8 oz)
2
green onions, finely chopped
1
package Old El Paso™ zesty sour cream seasoning mix
1
container (16 oz) sour cream (2 cups)

Directions

  • 1 Heat oven to 350°F. Lightly spray 13-inch cast-iron skillet with cooking spray.
  • 2 Spread half of the potatoes on bottom of skillet. In small bowl, toss chicken with 1/2 cup of the cooking sauce; spoon chicken over potatoes. Sprinkle half each of the bacon, green onions and cheese over chicken. Spread remaining potatoes on top; sprinkle with remaining cheese and bacon. Cover skillet tightly with foil.
  • 3 Bake covered 1 hour. Uncover skillet; bake 15 minutes longer.
  • 4 To serve, stir seasoning mix into container of sour cream. Top baked skillet with dollop of sour cream mixture and remaining green onion. Serve immediately with remaining sour cream mixture to top individual portions.

EXPERT TIPS

Expert Tips

The refrigerated potatoes are a great shortcut but you can also chop up 3 to 4 medium russet potatoes, cooked, for this recipe. I used already cooked bacon pieces as a shortcut as well.

If you do not have a cast-iron skillet, this can also be made in a 13x9-inch (3-quart) baking dish.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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