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Enchilada Potato Skillet
This enchilada potato skillet is a one-pan meal loaded with seasoned potatoes, chicken, cheese, and all the Tex-Mex goodness.
Ingredients
- 2.4 lbs russet potatoes, peeled and diced
- 1 cup peppers and onions
- 5 oz can chicken, drained
- 10 oz can red enchilada sauce
- ½ cup water
- 1 tbsp taco seasoning
Instructions
- To a large pan on the stove over medium low heat add in all of the ingredients stir well. Cover with a lid let simmer for 15 minutes stirring occasionally.
- Once the potatoes are tender you can serve and top with your favorite taco toppings
Nutrition
Calories: 158kcal | Carbohydrates: 33g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.004g | Cholesterol: 9mg | Sodium: 464mg | Potassium: 686mg | Fiber: 3g | Sugar: 4g | Vitamin A: 384IU | Vitamin C: 27mg | Calcium: 23mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
Sorry to say this was disappointing — filling but not flavorful (enough). Potatoes seemed to absorb all that seasoning and still be dull. We had guac, cheese and diced tomatoes to top ours, and will try adding salsa and some hot sauce to the leftovers.
This came out very good, it was very filling. I had to let it simmer for about 40 mins though, as the potatoes didn’t get tender until that time. I added a bit of cornstarch/water mix to thicken up the sauce a bit at the end as it was soupy. I’d definitely make this again!