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Loaded Enchilada Potatoes

Cheesy Enchilada Potatoes with Chicken Recipe (Gluten Free)

This Loaded Enchilada Potato recipe is perfect for an easy weeknight mexican themed dinner. It features classic chicken enchilada filling on top of crispy potatoes. This flavorful casserole has such delicious flavor that is it definitely one of my favorite comfort food dishes. It is easy to throw together with everyday ingredients and requires minimal effort. Make it ahead for meal prep or store leftovers for easy lunches. 
It's naturally gluten-free and can be customized to be low-fat and dairy-free too.
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Servings 4 servings

Ingredients
  

  • 1 pound small potatoes Yukon Gold or red potatoes preferred
  • 1 tablespoon olive oil
  • 1 15 oz can enchilada sauce or salsa (choose your preferred level of spice)
  • 1 pound skinless chicken breasts
  • 1 packet taco seasoning
  • 1 bell pepper any color
  • 1 small onion
  • Shredded cheese or dairy free substitute

Instructions
 

  • Roast the potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then cut them into bite-sized pieces. Toss the potatoes with olive oil and spread them on a baking sheet. Roast for 25-30 minutes, or until tender and golden brown.
  • Cook the chicken: In your crock pot, combine the chicken breasts, water or broth (enough to cover the chicken), and taco seasoning packet. Cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is fully cooked through. Shred the chicken with two forks.
  • Sauté the vegetables: While the chicken cooks, heat a pan with a drizzle of oil over medium heat. Slice the bell pepper and onion. Sauté them in the pan until softened and slightly browned, about 5-7 minutes.
  • Assemble: Once the potatoes are roasted and the chicken is shredded, take out the potato pan. Top each potato with shredded chicken, sauteed vegetables, and your desired amount of enchilada sauce or salsa.
  • Bake and serve: Preheat your oven to broil. If using cheese, sprinkle it over the loaded potatoes. Broil for 2-3 minutes, or until the cheese is melted and bubbly. Serve immediately while hot.

Notes

  • For a vegan potato enchiladas, replace the chicken with shredded black beans or lentils.
  • Add other toppings like chopped avocado, refried beans, sour cream, or cilantro for extra flavor and texture.
  • If you do not have an oven safe dish to use you can also use a prepared baking pan or prepared baking sheet lined with parchment paper.
  • If you like spicy food top your potato enchiladas with red pepper flakes or hot sauce.