Meal 1 of our Cowboy Chicken leftovers. To rehash, we came home with 3/4 of a chicken and a serving of their Ranchero Beans. I shredded up the chicken and it came to a little over 3 cups. I knew I could make two meals out of that so to begin I made the chicken into a quicker version of my normal Chicken Enchilada filling. Once that was done, I took about a cup and put it in a ziploc for tonight. The rest was used in another meal, we’ll talk about that later on this week.
The beans were mashed with the back of a fork and seasoned with salt and pepper.
Mexican Potato Skins
Potatoes, baked whole (I baked all I had…about 12 varying in size…you’ll see why later on this week, but bake as many as you want)
1 cup Chicken Enchilada filling (recipe below), warmed
Leftover mashed beans, warmed
Cheddar cheese, grated
Easy Homemade Salsa (recipe below)
Preheat the oven to 350 degrees.
Once the potatoes are baked and cooled, slice each in half lengthwise. Scoop out the insides leaving about a 1/4 of an inch of the flesh the potato. Save the insides if you’d like, I did, you’ll see why later on this week.
Place the cored out potato boats onto a sheet pan, spray with cooking spray an bake for about 30 minutes.
Pull the slightly browned potato boats out of the oven, spread each with a portion of the bean mixture. Then top each with a drained portion of the Chicken Enchilada filling. Top with the cheddar cheese and chopped cilantro.
Back in the oven they go for 15-30 minutes until the filling is warm and the cheese is melted.
Top with sour cream, guacamole or Easy Homemade Salsa.
Easy Homemade Salsa
1 14.5 oz. can diced tomatoes, drained
1 14.5 oz. can fire roasted diced tomatoes, drained
2 can original Rotel tomatoes with green chilies, drained
2 cloves garlic, roughly chopped
1/2 onion, roughly chopped
1/2 cup chopped cilantro
3/4 tsp. kosher salt
1/4 tsp. cumin
1/2 lime, juiced
Pinch of sugar
Combine all the ingredients in a blender or food processor.
Easy Chicken Enchilada Filling
This process normally is more difficult and involves boiling a whole chicken. If you have chicken that is already cooked and shredded, this process can be used to gain almost the same result.
3 cups shredded chicken
2 tbsp. olive oil
1/2 onion, chopped
2 carrots, chopped
1/2 cup chopped celery with the leaves
1/2 cup tomato sauce
1 tbsp. cumin
1 1/2 tsp. chili powder
1 tbsp. garlic powder
2 tsp. kosher salt
1 tsp. black pepper
Enough water to cover.
Add olive oil to a large pot, warm over medium heat. Add the onions, carrots and celery. Sauté until they begin to soften, add the cumin, chili powder, garlic powder, salt and pepper and cook for about 3 minutes. Add the tomato sauce, the chicken and enough water to cover the chicken. Bring to a boil and simmer until all the liquid is absorbed.