We'll admit it, we can't stand the heat. So we're taking baked potatoes out of the kitchen for the summer, with a fluffy inside and skin so crisp you'll never miss the oven.
A flavorful skillet dish that cuts down on prep without cutting down the flavor. No need to roll individual tortillas, just cut them up and stir them in with the chicken.
The tangy, slightly sweet sauce makes this distinctively Memphis-style. The fact that it's done in 30 minutes makes it a dish to keep in your repertoire.
We don't mean to be cheesy. Well, actually, we do. And eggy. And mushroomy. And spinachy. Put it together and you've got a whole lotta delicious. Dinnertime is gonna be good.
