Loaded Mexican Chicken and Potato Skillet

Loaded Mexican Chicken and Potato Skillet Recipe

                                        

1

diced potatoes 

1   diced  onion

1

lb boneless skinless chicken breasts, cut into small pieces

1

pouch (8 oz) Old El Paso™ chile and roasted garlic Mexican cooking sauce

1

cup cooked real bacon pieces

2

cups shredded Cheddar cheese (8 oz)

2

green onions, finely chopped

1

package Old El Paso™ zesty sour cream seasoning mix

1

container (16 oz) sour cream (2 cups)

Directions:

In an oven preheated to 400 degrees, put diced potatoes and onions on a sheet pan with some olive oil Salt and pepper to taste.

Cook for 10 minutes turn and cook for 10 minutes more.

This will get them a little crispy-so good.

• 1Heat oven to 350°F. Lightly spray 13-inch cast-iron skillet with cooking spray.
• 2Spread half of the potatoes on bottom of skillet. In small bowl, toss chicken with 1/2 cup of the cooking sauce; spoon chicken over potatoes. Sprinkle half each of the bacon, green onions and cheese over chicken. Spread remaining potatoes on top; sprinkle with remaining cheese and bacon. Cover skillet tightly with foil.
• 3Bake covered 1 hour. Uncover skillet; bake 15 minutes longer.
• 4To serve, stir seasoning mix into container of sour cream. Top baked skillet with dollop of sour cream mixture and remaining green onion. Serve immediately with remaining sour cream mixture to top individual portions.

I saw this on betty crocker .com and tweaked it with fresh poatoes and onions instead of frozen and cook them seperate before to get them crunchy-I don't like soggy potatoes:) My family loved it-it is a keeper!