Creamy Chipotle Potato & Chicken Casserole Recipe Is a High-Protein Tex-Mex Dinner (20 Minutes) by Donna John

Mexican food and comfort food cravings can hit hard – and at the same time. This creamy chipotle potato and chicken casserole recipe covers both of those cravings in one creamy, delicious, one-pan, high-protein dish. Juicy chicken breast and tender potatoes are in a creamy chipotle-flavored sauce and topped with plenty of melty cheese. How can you go wrong? Plus you get the health benefits of protein!

This Tex-Mex-inspired casserole recipe has minimal prep and cooks up in about 15 minutes. Here is your shopping list for this one-pan chicken dinner: a bag of frozen diced potatoes, olive oil, an onion, chicken breasts, smoked paprika, garlic powder, onion powder, creamy chipotle sauce, green onions (scallions) and optional cilantro if you're a fan of the herb.

Cooking Tips

• There are several varieties of frozen potatoes. You can buy shredded, diced or Potatoes O'Brien, which have peppers and onions in the mix. I used Potatoes O'Brien. Be sure not to overcook the potatoes or they will be soft and you'll have more of a mashed potato casserole. It will still taste amazing, just have a different texture.
  

• There are lots of brands of creamy chipotle sauce on the market. I chose the Taco Bell brand, which had a mild chipotle flavor. Use your favorite!
  

Serve the creamy chipotle chicken and potato casserole as a high-protein dinner with your favorite side dishes. I kept it simple with some sliced avocado. Instead of more creamy cilantro sauce drizzled on top, I used my jalapeno crema, which complemented the casserole perfectly. Hope you enjoy this easy, one-pan recipe!

Cuisine: American / Tex-Mex / Mexican
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 28 ounces (1 bag) frozen diced potatoes (I used Potatoes O'Brien)
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 pound chicken breasts, cut into cubes (I used 2 large chicken breasts)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 - 1/3 cup creamy chipotle sauce (I used Taco Bell brand)
• 1 1/2 cups cheddar cheese, grated
• 2 green onions, chopped
• 1/4 cup fresh cilantro, chopped (optional)

Here's how to make it: 

1. Heat the olive oil in a large oven-proof skillet. (I used a cast iron skillet.) Add the potatoes and onion. Cook, stirring often, about 5 minutes.
   
2. Push the potatoes to one side of the pan. Add the chicken and sprinkle with the smoked paprika, garlic powder, onion powder and salt and pepper, to taste.
   
3. Cook the chicken until just cooked through, about 4 to 5 minutes. Stir the chicken into the potatoes.
   
4. Add the creamy chipotle sauce, green onions and cilantro, if using. Stir to combine.
   
5. Top with the grated cheese. (You could use whatever cheese you like. Monterey Jack, colby-jack, pepper-jack or a Mexican blend would be delicious.)
   
6. Bake in a preheated 400-degree F oven for about 5 minutes, or until the cheese melts.
   
7. Serve. Garnish with more green onions, fresh cilantro and more creamy chipotle sauce. (I drizzled mine with jalapeno crema.) Store any leftovers in an airtight container and reheat in the microwave.
   

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