Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Baked Potato Enchiladas
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- Level: Easy
- Total: 2 hr
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 653
- Total Fat
- 36 g
- Saturated Fat
- 14 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 32 g
- Cholesterol
- 102 mg
- Sodium
- 1394 mg
These cheesy baked potato enchiladas are an easy, weeknight-friendly dinner with just a little advance planning. The longest step is baking the potatoes — and it’s mostly hands off — so you can prep the fillings or step away entirely. Rotisserie chicken and prepared enchilada sauce keep things streamlined, transforming simple baked potatoes into a fun Tex-Mex-style meal loaded with bold flavor and customizable toppings.
- Level: Easy
- Total: 2 hr
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 653
- Total Fat
- 36 g
- Saturated Fat
- 14 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 8 g
- Sugar
- 12 g
- Protein
- 32 g
- Cholesterol
- 102 mg
- Sodium
- 1394 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Scrub and dry the potatoes. Place them in a 9-inch square baking dish, brush all over with the olive oil and sprinkle with salt. Bake uncovered until tender and a paring knife slides in easily, 1 hour to 1 hour 10 minutes. Let the potatoes cool for 5 minutes. (Leave the oven on.)
- Cut a lengthwise slit and a crosswise slit on top of each potato and pinch them open. Fluff the insides of the potatoes with a fork. Add 1 tablespoon of the Mexican cheese blend, 1 tablespoon of the sour cream, a big pinch of salt and a grind of pepper to each potato and mix in.
- Combine the chicken and corn in a medium bowl. Season with salt and pepper and stuff into the potatoes (they will mound generously on top). Pour the enchilada sauce generously over and around the potatoes. Top with the remaining Mexican cheese blend. Return to the oven and bake until the sauce is hot and bubbling and the cheese is melted, 15 to 25 minutes.
- Top with more sour cream, pickled jalapeño, crushed tortilla chips, cilantro leaves, red onion and avocado slices.
