
Chicken Enchilada Stuffed Baked Potatoes
Ingredients (12)
- 4 large Idaho® Russet potatoes
- 1 Tablespoon olive oil
- Kosher salt
- 1 lb. chicken breasts
- 1 (15 oz) can red enchilada sauce
- 1 small yellow onion, sliced thin
- 1 can green chilies
- ½ teaspoon garlic powder
- 2 avocados, peeled and chopped
- 1 cup shredded Mexican blend cheese
- Sour cream (for topping)
- Cilantro (for topping)
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Directions
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