Mexican Shredded Chicken and Cheesy Potatoes

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 17, 2017.

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

Ingredients

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.
While potatoes cook, pat chicken dry, coat with second measure of Mexican spice mix, chilli flakes (if using) and season.
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.
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.
Shred chicken using two forks, add to bowl with corn and spinach, along with capsicum. Toss to combine and season to taste.
To serve, spoon cheesy potatoes into bowls and top with Mexican shredded chicken. Dollop over sour cream.