Mexican Shredded Chicken and Cheesy Potatoes

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, September 24, 2017.

Keep some chicken plain for less adventurous kids. Turn potatoes once during cooking to ensure they cook evenly.

Ingredients

Preheat oven to 230°C. Line an oven tray with baking paper. Toss potatoes with a drizzle of oil and spice mix on tray and season with salt. Bake for 20-25 minutes, until tender. Turn once. Remove tray from oven, turn oven grill to high and add spring onion, tomato and sprinkle over cheese. Grill (on upper-oven-rack) for 2-3 minutes, until cheese is melted.
While potatoes cook, pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Sprinkle second measure of Mexican spice mix over chicken, to coat and season with salt.
Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken for 2-3 minutes each side, until cooked through. Remove from pan and set aside to rest.
Return pan to medium heat with a drizzle of oil. Cook corn and spring onion for 2-3-minutes, until tender. Transfer to a large bowl and fold through spinach.
Shred chicken using two forks, add to bowl with corn and onion, along with capsicum and mayonnaise. Toss to combine and season to taste with salt and pepper. In a small bowl, mix together sour cream and sweet chilli sauce (if using).
To serve, spoon cheesy potatoes into bowls and top with Mexican shredded chicken. Dollop over sour cream.