- Heat oven to 400°F.
- Wash potatoes and wrap each in aluminum foil. Place on baking sheet and bake 1 hour or until easily pierced with fork. Let stand 10 minutes. Remove foil and cut slits in tops of each potato. Press ends together to open.
- In large skillet, over medium heat, add chicken and stir in enchilada sauce, cook 3-5 minutes, or until heated through.
- Spoon chicken mixture into potatoes and top with desired toppings.