If you are a sports fan at all (or not) you may know there are tons of big sporting events happening right now. Between the Olympics and the Super Bowl, there is plenty on TV to watch! This means you may be needing some food too much on while you are watching. These Sheet Pan Enchilada Potachos are easy to make and can easily feed a crowd.
If you have been around, you know I love Potachos or nachos made with potatoes instead of chips. To me, these are more filling and a little bit healthier than your average nachos. They are really easy to make in the air fryer or in the oven like this recipe. It is an easy way to use up all the leftover veggies that are in your refrigerator, too!
Sheet Pan Enchilada Potachos is full of your typical veggies and ingredients that may be on an enchilada. Slaw, chicken, sauce, tomatoes, jalapenos, etc. I always encourage people to add whatever toppings they like best, too! If you are having a party, another fun way to do this is to build the base (potatoes) and have an enchilada bar so people can build their own.
In this recipe I use Siete Enchilada sauce, however, you can use your favorite brand, whether that be green or red! I love Siete products because I know they have minimal ingredients and are really delicious. You can also top these potatoes off with your favorite Siete Hot Sauce.
Tips for Sheet Pan Enchilada Potatoes:
- Use any meat that you like- I like chicken best, but any meat will do.
- Don’t be afraid to add (or subtract) any veggies.
- Top with your favorite hot sauce.
- If you do ok with dairy, feel free to add some cheese on top to make it extra delicious.
- You can thinly slice your own cabbage, but I like buying slaw mix in a bag to save time.
If you want more Potacho varieties, check out this recipe!
Sheet Pan Enchilada Potachos
Ingredients
- 1 Chicken Breast shredded
- 1/2 Jar Siete Enchilada Sauce
- 1 tbsp Taco Seasoning
- 4 small Russet or Yukon Potatoes
- 1 tbsp Avocado oil
- 2 cup Cabbage finely sliced
- 1 cup Cherry tomatoes diced
- 1 Jalapeno finely diced
- 1/4 Red Onion finely diced
- 1/2 cup Black Olives
- 1 handful Cilantro roughly chopped
- 1 Avocado sliced
Instructions
- Preheat the oven to 425°F. Place the sheet pan in the oven while it preheats. This will warm up the pan and allow the potatoes to get crispy
- Slice the potatoes thinly or use a mandolin. Coat potato slices in avocado oil and taco seasoning.
- Pull the sheet pan out and spray with non-stick spray (I use avocado oil again). Put potatoes on the pan, making sure that they are in one even layer.
- Cook for 20 minutes or until golden brown.
- While the potatoes are cooking, heat a pan to medium heat. Add the shredded chicken and Siete Enchilada Sauce. Mix until all the chicken is coated and heat until the mixture is warm.
- When the potatoes have cooked for 20 minutes, turn the oven to broil and broil for 2-3 minutes until the potatoes have a crisp to them.
- Start layering the potatoes with all the ingredients. I start with the cabbage, then chicken, then veggies. Leaving the avocado for last and drizzling a little extra sauce or your favorite hot sauce on top.
Notes
- Use any meat that you like- I like chicken best, but any meat will do.
- Don’t be afraid to add (or subtract) any veggies.
- Top with your favorite hot sauce.
- If you do ok with dairy, feel free to add some cheese on top to make it extra delicious.
- You can thinly slice your own cabbage, but I like buying slaw mix in a bag to save time.
