When you're busy running errands all day, the last thing you want to think about is cooking. These Sheet Pan Potachos by Hayley Lucero (@realfoodwithaltitude) should do the trick!
INGREDIENTS
- 1 Chicken Breast, shredded
- 1/2 Jar Siete Enchilada Sauce
- 1 Tbsp Taco Seasoning
- 4 small Russet or Yukon Potatoes
- 1 Tbsp Avocado Oil
- 2 cup Cabbage, finely sliced
- 1 cup Cherry Tomatoes, diced
- 1 Jalapeno, finely diced
- 1/4 Red Onion, finely diced
- 1/2 cup Black Olives
- 1 handful Cilantro, roughly chopped
- 1 Avocado, sliced
DIRECTIONS
- Preheat the oven to 425 degrees. Place the sheet pan in the oven while it preheats. This will warm up the pan and allow the potatoes to get crispy.
- Slice the potatoes thinly or use a mandolin. Coat potato slices in avocado oil and taco seasoning.
- Pull the sheet pan out and spray with non-stick spray (I use avocado oil again). Put potatoes on the pan, making sure that they are in one even layer.
- Cook for 20 minutes or until golden brown.
- While the potatoes are cooking, heat a pan to medium heat. Add the shredded chicken and Siete Enchilada Sauce. Mix until all the chicken is coated and heat until the mixture is warm.
- When the potatoes have cooked for 20 minutes, turn the oven to broil and broil for 2-3 minutes until the potatoes have a crisp to them.
- Start layering the potatoes with all the ingredients. I start with the cabbage, then chicken, then veggies. Leaving the avocado for last and drizzling a little extra sauce or your favorite hot sauce on top.
RECIPE NOTES
- Use any meat that you like- I like chicken best, but any meat will do.
- Don’t be afraid to add (or subtract) any veggies.
- Top with your favorite hot sauce.
- If you do ok with dairy, feel free to add some cheese on top to make it extra delicious.
- You can thinly slice your own cabbage, but I like buying slaw mix in a bag to save time.