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)


3 chicken breasts
2 cups of sliced mushrooms
olive oil
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


  • Preheat oven to 350 degrees F.
  • Wash and slice your mushrooms and saute them in 1 TB of vegetable oil. Add salt and pepper to taste.
  • Wash and thinly slice the potatoes and place them in a large bowl.
  • Add a drizzle of olive oil (about 3 TB) 2 tsp of the Taco seasoning, salt and pepper to taste. Give it all a good stir. 
  • Arrange your foil sheets on your counter. 
  • Spray the center with vegetable oil and arrange your potatoes.
  • Cut your chicken breasts into thin strips and throw them into the same bowl you used for the potatoes.
  • Add the other 2 tsp of taco seasoning and salt and pepper to your taste, and stir to combine.
  • Arrange the chicken strips on top the potatoes. 
  • Next you need to add a TB of salsa on top of the chicken
  • Followed by mushrooms and olives and 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!


  1. Rita! These look so good and simple to make. Thanks for the recipe! I am going to pin it! Julia