Green Chicken Enchilada-Stuffed Baked Potato

These baked potatoes for two are stuffed with all of the comforting, Mexican-inspired flavors of chicken enchiladas.

• Preparation Time: 5 mins
• Cooking Time: 35 mins
• Total Time: 40 mins
• Calories: 543 Calories

Ingredients

• 2 tablespoons unsalted butter
• ½ teaspoon ground cumin
• 2 tablespoons shredded Cheddar cheese
• 1 tablespoon Sliced black olives
• 1 (10 ounce) can green enchilada sauce
• 2 teaspoons sour cream
• 1 (10 ounce) skinless, boneless chicken breast
• 2 medium baked potatoes

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.