Ingredients
The following ingredients have 4 Servings
- 12 potato skin shells ((see note for recipe))
- 1 1/2 cups chicken (cooked, shredded or chopped (approximately 1 pound))
- 2 cups smoky chipotle enchilada sauce ((see note for recipe) (or your favorite enchilada sauce))
- 1 cup monterey jack cheese (shredded)
- sour cream (for serving)
- green onions (for garnish, if desired)
Instruction
- Make sure you have your enchilada sauce, chicken, and potato skins ready to go. See notes for links to recipes for sauce and potato skin shells. Use any leftover chicken, shredded or chopped, or bake some until cooked.
- Preheat oven to 350F.
- Once your potato skins are prepared (see note below for recipe), place them skin side down on a large cookie sheet.
- In a small bowl, combine the chicken and 1 cup of enchilada sauce. Stir to combine and add more sauce as needed. With shredded chicken, I used approximately 1 1/2 cups sauce. Make it as saucy as you would like!
- Scoop the chicken mixture into each potato skin shell to the top of the potato skin. The exact size and shape of your potato skins will make the filling amount for each skin vary.
- Spread a little more sauce over the chicken on each potato skin. Then sprinkle each potato skin with the shredded cheese.
- Bake the potato skins until the cheese has melted and is starting to turn a light brown, approximately 12-15 minutes.
- Remove the potato skins from the oven and serve warm with sour cream and additional enchilada sauce or toppings as desired.
