Mexican Shredded Chicken and Cheesy Potatoes

Mexican Shredded Chicken and Cheesy Potatoes

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Gluten-Free Bag 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

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

Steps

  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.

Nutritional Information

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