Name: Green Chicken Enchilada-Stuffed Baked Potato
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: Skinless, boneless chicken breast - 1 (10 ounce); Ground cumin - ½ teaspoon; Green enchilada sauce - 1 (10 ounce) can; Baked potatoes - 2 medium; Unsalted butter - 2 tablespoons; Shredded Cheddar cheese - 2 tablespoons; Sliced black olives - 1 tablespoon; Sour cream - 2 teaspoons

Green Chicken Enchilada-Stuffed Baked Potato

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Green Chicken Enchilada-Stuffed Baked Potato

1. Skinless, boneless chicken breast - 1 (10 ounce)

2. Ground cumin - ½ teaspoon

3. Green enchilada sauce - 1 (10 ounce) can

4. Baked potatoes - 2 medium

5. Unsalted butter - 2 tablespoons

6. Shredded Cheddar cheese - 2 tablespoons

7. Sliced black olives - 1 tablespoon

8. Sour cream - 2 teaspoons

How to cook deliciously - Green Chicken Enchilada-Stuffed Baked Potato

1. Stage

Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.

2. Stage

Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.

3. Stage

Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.

4. Stage

Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.