Rating: 4 stars 4.1
180 Ratings
  • 5 star values: 85
  • 4 star values: 58
  • 3 star values: 22
  • 2 star values: 10
  • 1 star values: 5

Spicy, addictive, easy to make - you can't stop eating these! The potato puts it over the top! Well worth the time. Serve with salsa, cheese, cilantro, and sour cream. Great with beans and rice!

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.

  • Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.

  • Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.

  • Serve the chicken and potatoes in warmed tortillas.

Nutrition Facts

395 calories; protein 22.3g; carbohydrates 49.5g; fat 12.9g; cholesterol 44.8mg; sodium 1234mg. Full Nutrition
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