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Make Ahead Mexican Chicken and Potatoes.

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“This is one of our favorite make ahead week night treats!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. PREHEAT oven to 400°F
  2. Cut Chicken in half to make two thin slices instead of one thick breast.
  3. Place the potatoes in a single layer into an 8 x 8 baking pan sprayed with pam (or line it with foil).
  4. Dredge each piece in taco seasoning mix that you poured into a pie plate to coat. Place the chicken pieces on top of the potatoes.
  5. Cover with the salsa and then the cheese.
  6. BAKE 30 to 35 minute or until chicken is cooked through and potatoes are tender.
  7. This is where I stop when I make this ahead of time and throw it in the freezer to eat later in the week. I also usually do this in 2 small dishes as there are only 2 of us!
  8. Thaw in the fridge overnight and reheat in the microwave.
  9. Top each serving with sour cream to serve, if desired.

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