Mexican Shredded Chicken and Cheesy Potatoes

Cook chicken and corn mixture for the same time on your BBQ hot plate on a summer’s evening!

My Gluten-Free Food Bag
Mexican Shredded Chicken and Cheesy Potatoes

This dish most recently appeared in My Gluten-Free Food Bag on Sunday, December 17, 2017.

Cheesy Potatoes

  • 600g potatoes, scrubbed and diced 1.5cm *
  • 2 teaspoons Mexican spice mix
  • 1 spring onion, thinly sliced * (optional, adults) *
  • 1 tomato, diced 1cm
  • 35g Parmesan cheese, finely grated *

Mexican Shredded Chicken

  • 550g chicken thighs
  • 1 tablespoon Mexican spice mix
  • Pinch of chilli flakes (optional, adults)
  • 250g frozen corn *
  • 1 spring onion, thinly sliced * (optional, adults) *
  • ½ bag baby spinach, roughly chopped *
  • 1 capsicum, diced 1cm

To Serve

  • 125g sour cream *
  • 1 Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using). Toss potatoes with a drizzle of oil and first measure of Mexican spice mix on tray and season. Bake for 20-25 minutes, until tender. Turn once. Remove tray, turn oven grill to high and add spring onion (if using), tomato and cheese. Grill (on upper rack) for 2-3 minutes, until cheese has melted.
  • 2 While potatoes cook, pat chicken dry, coat with second measure of Mexican spice mix, chilli flakes (if using) and season.
  • 3 Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken for 4-5 minutes each side, until cooked through. Remove from pan and set aside, covered, to rest for 2-3 minutes.
  • 4 Return pan to medium heat with a drizzle of oil. Cook corn and spring onion (if using) for 2-3 minutes, until tender. Transfer to a large bowl and fold through spinach.
  • 5 Shred chicken using two forks, add to bowl with corn and spinach, along with capsicum. Toss to combine and season to taste.
  • 6 To serve, spoon cheesy potatoes into bowls and top with Mexican shredded chicken. Dollop over sour cream.
  • SERVES 4-5

Nutritional Information

  • Energy: 2057 kj / 492 kcal
  • Protein: 30.2g
  • Carbohydrate: 33.6g
  • Fat: 25.6g


  • Pantry staple
  • * Shared ingredient with another recipe

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