Sheet Pan Potachos
When you're busy running errands all day, the last thing you want to think about is cooking. These Sheet Pan Potachos by Hayley Lucero (@realfoodwithaltitude) should do the trick!
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
Preheat the oven to 425 degrees. 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.
- 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.