Chicken Salsa Baked Potatoes

Chicken Salsa Baked Potatoes

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Ruth Davis

By
@Nakoni

Everyone that comes over to try it loves it. Very filling! Simple to make!

Rating:

★★★★★ 1 vote

Comments:
Serves:
3
Prep:
15 Min
Cook:
1 Hr

Ingredients

  • 6 clove
    garlic, diced finely
  • 1 medium
    onion, diced
  • 2 Tbsp
    olive oil
  • 3 large
    chicken breasts, boneless, skinless, cut into dice sized cubes
  • 24 oz
    pace picante sauce (your choice of heat)
  • 1 pt
    sour cream (optional)
  • 3 large
    baking potatoes
  • 1 stick
    butter or margarine
  • 1 pkg
    shredded cheese (cheddar, monterey jack, fiestea blend, your choice) optional
  • 1 can(s)
    whole kernal corn, drained
  • 1 pinch
    salt and pepper to taste
  • CHICKEN SALSA BAKED POTATOES

How to Make Chicken Salsa Baked Potatoes

Step-by-Step

  1. Drain corn (a 12 ounce bag of frozen corn can be substituted for canned or even fresh taken off the cob). Into the skillet add the salsa, and corn, mix and turn down heat to medium low stirring occasionally until the potatoes are done.
  2. Peel and dice garlic and onions.
  3. Cut up chicken into cubes.
  4. In large skillet (with lid) on medium heat, add your olive oil, garlic and onions and let cook til golden brown and filling your kitchen with their heady scent.
  5. Remove potatoes from the oven and the salsa off the heat. Place on plates and ready them as you like them normally, butter, salt, pepper. Saving cheese and sour cream for later.
  6. Mix the salsa and divy out even amount over each potato, then add sour cream (Im a sour creamaholic) and or cheese to taste.
  7. Serve as is or add a salad on the side. Enjoy!!!
    (Dont have a picture yet, next time I make it will get one..lol we're usually too busy getting it ready to engulf!) lol

Printable Recipe Card

About Chicken Salsa Baked Potatoes

Course/Dish: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy



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