Preheat oven to 400. Spray 4 sheets of heavy foil with non-stick cooking spray.
Lay 1/2 cup of the sliced potatoes on each sheet of foil, lay chicken on potatoes. Top each chicken with taco seasoning, salsa and cheese. Bring up sides of foil, double fold top and both ends to seal each packet, leaving room for heat circulation. Place on a large baking pan.
Bake 30-35 minutes or until chicken is heated through to 165 degrees. Remove foil packs from oven, let stand 5 minutes. Cut slits in foil to release steam before serving.
Serve with sour cream and green onions.
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|Serving Size: 1 Serving (462g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 372 (63%)|
|Amt Per Serving||% DV|
|Total Fat 41.4g||55 %|
|Saturated Fat 23.6g||118 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 173.1mg||53 %|
|Sodium 840.3mg||29 %|
|Potassium 1120.3mg||29 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 20.5g|
|Protein 33.8g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 593
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