Loaded Mexican Chicken and Potato Skillet
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Loaded Mexican Chicken and Potato Skillet at home. This recipe makes 5 servings with 541 calories, 36g of protein, and 35g of fat each. For $2.37 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It works best as a beverage, and is done in approximately 40 minutes. Head to the store and pick up shredded cheddar cheese, green onions, vegetable oil, and a few other things to make it today. 7616 people have made this recipe and would make it again. It is a good option if you're following a gluten free diet. It is brought to you by Betty Crocker. With a spoonacular score of 94%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Loaded Baked Potato Skillet Hashbrowns & winner, Creamy Chicken ‘n Loaded Potatoes Skillet, and Sweet Potato Rice Mexican Breakfast Skillet.
Servings: 5
Preparation duration: 40 minutes
Ingredients:
1 can (14.5 oz) Mexican-style diced tomatoes, undrained
1/4 cup chopped green onions (4 medium)
1 bag (20 oz) refrigerated cooked diced potatoes with onions
1/2 cup real bacon pieces (from 3-oz package)
2 cups shredded Cheddar cheese (8 oz)
1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
1 container (8 oz) sour cream
1 tablespoon Old El taco seasoning mix (from 1-oz package)
3 tablespoons vegetable oil
Equipment:
frying pan
bowl
Cooking instruction summary:
1 In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm. 2 In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted. 3 Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.
Step by step:
1. 1
2. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat.
3. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown).
4. Transfer to bowl; keep warm.
5. 2
6. In same skillet, heat remaining 1 tablespoon oil.
7. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
8. 3
9. Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended.
10. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.
Nutrition Information:
covered percent of daily need
