Loaded Mexican Chicken and Potato Skillet
Description
Get your Mexican food craving satisfied with the flavorful dish with potatoes, chicken, cheese, onions, sour cream and seasonings.
Ingredients
1-20 oz. bag refrigerated cooked diced potatoes with onions
1 lb. boneless, skinless chicken breasts, cut into chunks
1-8 oz. pouch Old El Paso chile and roasted garlic Mexican cooking sauce
1 c. cooked real bacon pieces
2 cups Mexican cheese, shredded
2 green onions, finely chopped
1/2 cup jalapenos, sliced and diced
1 pkg. Old El Pas zesty sour cream seasoning mix
1 pkg. Taco seasoning mix, your choice of hotness
1-16 oz. container sour cream
salt and pepper, to taste
Directions
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Preheat oven to 350°F. Grease or spray 13-inch cast-iron skillet.
Spread half of the potatoes on the bottom of the skillet. In small bowl, toss chicken with 1/2 cup of cooking sauce, and 1/2 of the Taco seasoning mix and then spoon chicken over potatoes. Sprinkle half each of the bacon, green onions and cheese over the chicken, along with the other half of the Taco seasoning mix. Spread remaining potatoes on top then sprinkle with remaining cheese and bacon. Cover skillet tightly with foil.
Bake covered 1 hour. Uncover skillet; bake 15 minutes longer.
To serve, stir zesty sour cream seasoning mix into the sour cream. Top baked skillet meal with a good sized dollop of sour cream mixture and the remaining green onion.
Serve immediately with remaining sour cream mixture to top individual portions. Top with jalapenos, if desired.
Serves 5