Why Make This Recipe
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake is a delicious and easy meal. It combines savory ground chicken, flavorful spices, and gooey cheese, all cooked in one skillet. This dish is perfect for busy weeknights or when you want to impress your family and friends. You get all the flavors of enchiladas without the fuss of rolling them up. Plus, cleanup is a breeze!
How to Make One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken, beef, or turkey
- 1 yellow onion, chopped
- 1-2 jalapeños, seeded and chopped (use to your taste)
- 2 cloves garlic, minced or grated
- 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)
- 1 cup dry long grain rice
- 1/2 cup fresh cilantro, chopped, plus more for serving
- Juice of 1 lime
- 2 cups tortilla chips
- 1-2 cups shredded Mexican cheese
- Sliced avocado and yogurt, for serving
Directions
- Preheat the oven to 425 degrees F.
- In a large oven-safe skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes.
- Add the jalapeños, garlic, paprika, cumin, and salt, then cook for 1 minute.
- Stir in the enchilada sauce, chipotle chili (if using), and 2 cups of water. Bring to a boil, then stir in the rice. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes, until most of the liquid has cooked into the rice, but not all of it.
- Remove from the heat and stir in the cilantro and lime juice. Sprinkle 1/3 of the cheese over the chicken and rice. Add the tortilla chips on top, pressing them gently into the cheese. Evenly sprinkle the remaining cheese on top.
- Transfer to the oven and bake for 10 minutes, until the cheese is melted.
- Serve topped as desired with avocado, cilantro, and yogurt. Enjoy!
How to Serve One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
This dish is best served hot right out of the oven. You can top it with sliced avocado, extra cilantro, and a dollop of yogurt for added freshness and creaminess. It’s a complete meal on its own, but you can also serve it with a side of salsa or a simple green salad.
How to Store One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
If you have leftovers, let the dish cool down before storing it. Keep it in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in the oven or microwave until heated through.
Tips to Make One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
- Make sure to chop the jalapeños finely if you want the dish to be milder.
- You can substitute the protein with your choice of ground meat or even a plant-based alternative.
- For added crunch, you can top the dish with crushed tortilla chips instead of whole ones before baking.
Variation
You can easily customize this recipe by adding black beans, corn, or other vegetables. For a spicier kick, add more jalapeños or some hot sauce to the mix.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but you will need to adjust the cooking time and add more liquid since brown rice takes longer to cook.
2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free tortilla chips and check that the enchilada sauce is free from gluten.
3. Can I make this ahead of time?
Yes, you can prepare the dish up to the baking step, cover it, and store it in the refrigerator. When ready to serve, just bake it in the oven.
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken, beef, or turkey
- 1 yellow onion, chopped
- 1-2 jalapeños, seeded and chopped
- 2 cloves garlic, minced or grated
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2.5 cups red enchilada sauce
- 1 chipotle chili in adobo, chopped (optional)
- 1 cup dry long grain rice
- 1/2 cup fresh cilantro, chopped, plus more for serving
- 1 juice of 1 lime
- 2 cups tortilla chips
- 1-2 cups shredded Mexican cheese
- sliced avocado and yogurt, for serving
Instructions
Preparation
- Preheat the oven to 425 degrees F.
- In a large oven-safe skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes.
- Add the jalapeños, garlic, paprika, cumin, and salt, then cook for 1 minute.
- Stir in the enchilada sauce, chipotle chili (if using), and 2 cups of water. Bring to a boil, then stir in the rice. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes, until most of the liquid has cooked into the rice, but not all of it.
- Remove from the heat and stir in the cilantro and lime juice. Sprinkle 1/3 of the cheese over the chicken and rice. Add the tortilla chips on top, pressing them gently into the cheese. Evenly sprinkle the remaining cheese on top.
- Transfer to the oven and bake for 10 minutes, until the cheese is melted.
- Serve topped as desired with avocado, cilantro, and yogurt. Enjoy!
