Mexican Chicken and Potato Packets

This is a delicious and easy meal to prepare, and the best part that there are barely any dishes to wash after dinner! 

This would also be a great for camping. Make the packets in advance and just throw them into the campfire or grill to cook. (make sure you use the ultra-strong foil)

Ok, let me show you how I make these.

3-4 servings. 

Ingredients

3 chicken breasts
2 cups of sliced mushrooms
1 can sliced olives
4 teaspoons Taco Seasoning Mix
8 small potatoes (or 4 large)
2 cups of cheddar Shredded Cheese
1 cup Salsa
Sour Cream


Directions:
Preheat oven to 350 degrees F.

Wash and slice your mushrooms.

Saute them in 1 TB of vegetable oil. Add salt and pepper to taste:

Wash and thinly slice the potatoes.

Add 2 tsp of the Taco seasoning

Add salt and pepper to taste. Give it all a good stir. 

 Arrange your foil sheets on your counter. I usually make 2 packs per person. 

Spray the center with vegetable oil and arrange your potatoes like this:

 Cut your chicken breasts into thin strips.

Add the other 2 tsp of taco seasoning and salt and pepper to your taste.

Give it all a good stir:

Arrange the chicken strips on top the potatoes. I put about 3-4 strips per pack.

Next you need to add a TB of salsa on top of the chicken:

Followed by mushrooms and olives:

Top with cheddar cheese:

Fold packs and arrange on baking sheets.

Bake for 45 minutes. 

After you take the foil packs out of the oven. Let stand for about 5 minutes before serving. 

Top with sour cream and green onions and enjoy this cheesy goodness!