Description
This One Skillet Saucy Chicken Tortilla Enchilada Rice Bake is a flavorful and hearty dish combining ground chicken, spicy enchilada sauce, and tender rice topped with melty Mexican cheese and crunchy tortilla chips. Cooked entirely in one oven-safe skillet, it's a perfect easy weeknight meal bursting with smoky, zesty flavors and delightful textures, finished off with creamy avocado and cooling yogurt toppings.
Ingredients
Protein & Vegetables
- 1 pound ground chicken, beef, or turkey
- 1 yellow onion, chopped
- 1-2 jalapeños, seeded and chopped
- 2 cloves garlic, minced or grated
- 1/2 cup fresh cilantro, chopped, plus more for serving
- Sliced avocado, for serving
Spices & Sauces
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 1/2 cups (19 ounces) red enchilada sauce
- 1 chipotle chili in adobo, chopped (optional)
- Juice of 1 lime
Grains & Dairy
- 1 cup dry long grain rice
- 1-2 cups shredded Mexican cheese
Other
- 2 tablespoons extra virgin olive oil
- 2 cups tortilla chips
- Yogurt, for serving
Instructions
- Preheat Oven and Sauté Chicken: Preheat your oven to 425°F (220°C). In a large oven-safe skillet, heat the olive oil over high heat until shimmering. Add the ground chicken and chopped onion, cooking while breaking up the meat until the chicken is browned, about 5 minutes.
- Add Aromatics and Spices: Mix in the chopped jalapeños, minced garlic, smoked paprika, ground cumin, and kosher salt. Cook for 1 minute to allow the spices and aromatics to release their flavors.
- Simmer with Sauce and Rice: Stir in the red enchilada sauce, the chopped chipotle chili if using, and 2 cups of water. Bring the mixture to a boil. Add the dry long grain rice, cover with a lid, and reduce the heat to the lowest setting. Let it cook for 15 minutes until most of the liquid absorbs but not entirely.
- Finish Rice and Layer Cheese & Chips: Remove from heat and stir in chopped cilantro and lime juice. Sprinkle one-third of the shredded cheese evenly over the chicken and rice mixture. Top with tortilla chips, gently pressing them into the cheese, then sprinkle the remaining cheese on top.
- Bake to Melt Cheese: Transfer the skillet to the preheated oven and bake for 10 minutes until the cheese is fully melted and bubbly.
- Serve: Remove from the oven and serve hot, topped with additional fresh cilantro, sliced avocado, and dollops of yogurt for a creamy contrast to the spicy, cheesy bake. Enjoy your delicious one-skillet meal!
Notes
- You can substitute ground beef or turkey for the chicken if preferred.
- Adjust the number of jalapeños according to your spice tolerance.
- The chipotle chili in adobo sauce is optional but adds a nice smoky heat.
- Use an oven-safe skillet suitable for stovetop and oven cooking.
- Leftovers store well and can be reheated in the oven or microwave.
- For extra crunch, add fresh tortilla chips right before serving.
