Crispy Chicken Potato Enchiladas
A flavorful, Mexican-inspired dish featuring crispy Tyson chicken strips, creamy potatoes, and zesty tomato bullion, all wrapped in tortillas and smothered with melted cheddar cheese. Serve with fluffy rice and enjoy a mouthwatering fusion of textures and flavors!
ingredients
- 1 packet Tyson chicken crispy strips (20 oz)
- 4 large potatoes, peeled and diced
- 1 can tomato bullion (14 oz)
- 1 packet Goya Sazon seasoning
- 2 cups shredded cheddar cheese
- 8 tortillas
- 1 boil-in-bag rice (8 oz)
steps
- 1.
Preheat oven to 375°F (190°C) and line a baking sheet with foil.
- 2.
Bake the Tyson chicken strips according to package instructions, then chop them into bite-sized pieces.
- 3.
In a large pot, bring water to a boil and cook the diced potatoes until fork-tender. Drain and set aside.
- 4.
In the same pot, combine the tomato bullion, Goya Sazon, and cooked potatoes. Stir well and let simmer for 5 minutes.
- 5.
Meanwhile, prepare the boil-in-bag rice according to package instructions.
- 6.
Warm the tortillas in a pan or microwave until pliable.
- 7.
Place a scoop of the potato mixture, a handful of chopped chicken, and a sprinkle of shredded cheddar cheese onto each tortilla. Roll tightly and arrange them seam-side down in a baking dish.
- 8.
Pour any remaining potato mixture over the enchiladas and sprinkle with more shredded cheddar cheese.
- 9.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- 10.
While the enchiladas are baking, cook the boil-in-bag rice if not already done.
- 11.
Serve the Crispy Chicken Potato Enchiladas hot with a side of rice.
