Ingredients
-
4
-
1/4
-
2
-
1
-
1/2
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Make Ahead Mexican Chicken and Potatoes , This is one of our favorite make ahead week night treats!, The first time I made this I didn’t care much for the potatoes So the next time I made it I left out the potatoes all together and made The Best Patatas Bravas Ever! instead
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Steps
|
1
Done
|
Preheat Oven to 400f |
|
2
Done
|
Cut Chicken in Half to Make Two Thin Slices Instead of One Thick Breast. |
|
3
Done
|
Place the Potatoes in a Single Layer Into an 8 X 8 Baking Pan Sprayed With Pam (or Line It With Foil). |
|
4
Done
|
Dredge Each Piece in Taco Seasoning Mix That You Poured Into a Pie Plate to Coat. Place the Chicken Pieces on Top of the Potatoes. |
|
5
Done
|
Cover With the Salsa and Then the Cheese. |
|
6
Done
|
Bake 30 to 35 Minute or Until Chicken Is Cooked Through and Potatoes Are Tender. |
|
7
Done
|
This Is Where I Stop When I Make This Ahead of Time and Throw It in the Freezer to Eat Later in the Week. I Also Usually Do This in 2 Small Dishes as There Are Only 2 of Us! |
|
8
Done
|
Thaw in the Fridge Overnight and Reheat in the Microwave. |
|
9
Done
|
Top Each Serving With Sour Cream to Serve, If Desired. |
