Spicy Mexican Chicken Scalloped Potatoes Recipe

Recipe By Slurrp

Spicy Mexican Chicken Scalloped Potatoes is a delicious and flavorful dish that combines tender chicken, creamy scalloped potatoes, and a spicy Mexican twist. The chicken is seasoned with a blend of Mexican spices and cooked until juicy and tender. The scalloped potatoes are layered with a creamy cheese sauce and baked until golden and bubbly. This dish is perfect for a weeknight dinner or a special occasion, and it will surely satisfy your cravings for both comfort food and Mexican flavors.

3.5
12 Rating -
Rate
Non Vegdiet
40minstotal
40m.total
Spicy Mexican Chicken Scalloped Potatoes
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ingredients serve

Ingredients for Spicy Mexican Chicken Scalloped Potatoes Recipe

  • 1/5 cup Cooked Chicken, Shredded Or Diced
  • 0.40 cup Potatoes, Thinly Sliced
  • 1/10 Onion, Diced
  • 1/5 cloves Cloves Garlic, Minced
  • 1/5 tablespoon Oil
  • 1/5 tablespoon Butter
  • 1/5 tablespoon All Purpose Flour
  • 1/10 cup Chicken Broth
  • 1/10 cup Milk
  • 1/10 can Diced Tomatoes, Drained
  • 1/10 can Green Chilies, Diced
  • 1/10 teaspoon Cumin
  • 1/10 teaspoon Chili Powder
  • 1/20 teaspoon Salt
  • 0.03 teaspoon Black Pepper
  • 1/10 cup Shredded Cheese
  • as per your need Chopped Cilantro, For Garnish

Directions: Spicy Mexican Chicken Scalloped Potatoes Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
  • STEP 2.In a large skillet, heat oil over medium heat. Add chicken and cook until browned and cooked through. Remove from skillet and set aside.
  • STEP 3.In the same skillet, melt butter and add onions and garlic. Cook until onions are translucent.
  • STEP 4.Add flour to the skillet and cook for 1 minute, stirring constantly.
  • STEP 5.Gradually whisk in chicken broth and milk. Cook until the mixture thickens.
  • STEP 6.Stir in the diced tomatoes, green chilies, cumin, chili powder, salt, and pepper. Cook for an additional 2 minutes.
  • STEP 7.Layer half of the sliced potatoes in the greased baking dish. Top with half of the chicken and half of the sauce.
  • STEP 8.Repeat the layers with the remaining potatoes, chicken, and sauce.
  • STEP 9.Cover the baking dish with foil and bake for 45 minutes.
  • STEP 10.Remove the foil and sprinkle shredded cheese on top. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  • STEP 11.Let the dish cool for a few minutes before serving. Garnish with chopped cilantro, if desired.
  • STEP 12.Serve hot and enjoy!

Cooking Tips

  • To save time, you can use pre-cooked chicken or rotisserie chicken.
  • Feel free to adjust the spice level by adding more or less chili powder and green chilies.
  • For a vegetarian version, you can omit the chicken and add extra vegetables like bell peppers and corn.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until heated through.
  • Serve as a main dish with a side of salad or steamed vegetables.
  • This dish pairs well with a dollop of sour cream or guacamole on top.
Nutrition
value
139
calories per serving
7 g Fat8 g Protein10 g Carbs1 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    8g
  • Carbs
    10g
  • Fiber
    1g

MacroNutrients

  • Carbs
    10g
  • Protein
    8g
  • Fiber
    1g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    58mg
  • Iron
    < 1mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    10mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    18mg
  • Manganese
    < 1mg
  • Phosphorus
    99mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp