Loaded Chicken and Potato Mexican Skillet
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This loaded chicken and potato Mexican skillet is a perfect quick dinner. It’s like a spin on loaded nachos and a Mexican hash. It’s sauteed chicken and potatoes in some taco seasonings until they are both fully cooked and tender. You’ll then mix up some queso and pour over them and top off with cheeses, garnish, pico de gallo, sour cream and more!
I love this Mexican chicken skillet. I feel like this is a step up for taco night. This giant skillet reminds me of a big place of nachos. That’s essentially all that it is. If you’re looking for some easy chicken and potato recipes and you’re craving Mexican, then this is your meal.
Equipment You’ll Need
For this recipe, you’ll need a large skillet. I used my Staub braiser, but any skillet will work find. You’ll also need a saucepot to make the queso in. I use wooden spoons and spatulas for everything. I used them to sauté my potatoes and chicken.
Ingredients You’ll Need
Potatoes:
You’ll need 3-4 large Russet potatoes.
Chicken Breasts:
You’ll need 3 large chicken breasts. I cut them into strips and then into cubes.
Taco Seasonings:
You’ll need two packets of taco seasoning.
Velveeta Queso Blano:
This is the cheese that I used for my queso. You could also use 16 ounces of regular Velveeta cheese instead.
Evaporated Milk:
I put it in all my queso recipes. It’s a must.
Rotel Tomatoes with Green Chiles:
Just makes you queso better. Drain the juice before adding them in.
How to Make This Mexican Skillet
Step One:
In a small saucepan, add in your Velveeta cheese, Rotel tomatoes and can of evaporated milk. Simmer over medium to low heat until it fully melts.
Step two:
Dice 3-4 large potatoes and 3 large chicken breasts. Add your potatoes to a large skillet with a tablespoon or olive oil. Sauté for several minutes.
Step three:
Add in your chicken and continue to sauté on medium to high heat. Once chicken and potatoes start to look done, add in two packets of taco seasoning.
Step four:
Once potatoes and chicken are fully cooked, pour the entire saucepan of queso over the chicken and potatoes. Remove from heat and serve with various toppings of your choice. Enjoy!
Loaded Chicken and Potato Mexican Skillet
Equipment
- Large Skillet
- Spoon or Spatula
- Small Saucepan
Ingredients
Skillet
- 3-4 Large Potatoes
- 3 Large Chicken Breasts
- 2 packets Taco Seasonings
- 1 tbsp Olive Oil
Queso
- 16 oz Velveeta Queso Blano
- 1 can Evaporated Milk
- 1 can Rotel Tomatoes with Green Chiles
Toppings
- Sour Cream
- Shredded Cheese
- Shredded Lettuce
- Pico de Gallo
- Avocados or Guacamole
Instructions
- In a small saucepan, add in your Velveeta cheese, Rotel tomatoes and can of evaporated milk. Simmer over medium to low heat until it fully melts.
- Dice 3-4 large potatoes and 3 large chicken breasts. Add your potatoes to a large skillet with a tablespoon or olive oil. Sauté for several minutes.
- Add in your chicken and continue to sauté on medium to high heat. Once chicken and potatoes start to look done, add in two packets of taco seasoning.
- Once potatoes and chicken are fully cooked, pour the entire saucepan of queso over the chicken and potatoes. Remove from heat and serve with various toppings of your choice. Enjoy!
Before you go…
Before you go, please let me know what you thought about this Mexican skillet recipe. It’s one of my favorite simple chicken and potato recipes. Let me know your thoughts here or in the comments below. Happy cooking!
