Chicken Enchilada Stuffed Baked Idaho® Potatoes | Idaho Potato Commission
- In a slow cooker, combine the chicken, enchilada sauce, onion, green chilies, and garlic powder. Cook on low heat for 6-8 hours or on high for 4. Remove the chicken to a cutting board and use two...
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Cooking tools:
- Slow cooker
- Oven
- Baking sheet
- Tongs
- Fork
- Cutting board
- Chef's knife
Ingredients
- 4 large Idaho® Russet potatoes
- 1 tablespoon olive oil
- Kosher salt
- 1 pound chicken breasts
- 1 (15 ounces) can red enchilada sauce
- 1 small yellow onion, sliced thin
- 1 can green chilies
- ½ teaspoon garlic powder
- 2 avocados, peeled and chopped
- 1 cup shredded Mexican blend cheese
- Sour cream (for topping)
- Cilantro (for topping)
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