Embark on a flavor-packed journey with our One Skillet Saucy Chicken Tortilla Enchilada Rice Bake – a harmonious blend of ground chicken, aromatic spices, and zesty enchilada sauce, all baked to perfection in one skillet. This dish promises a delightful experience with layers of savory goodness, topped with a cheesy crust and adorned with crunchy tortilla chips. Dive into a world of Mexican-inspired comfort that’s both convenient and incredibly delicious.
This recipe has become the heartbeat of our family dinners – a dish that gathers everyone around the table with anticipation. Picture this: the sizzle of ground chicken and the fragrant medley of spices filling the kitchen. As the skillet works its magic, transforming simple ingredients into a saucy symphony, my family eagerly waits for that moment when the cheese becomes golden and bubbly. Each bite is an explosion of flavors, from the heat of jalapeños to the smokiness of paprika, creating a culinary tale that we love to revisit time and time again.
Why This Recipe Rocks:
- Effortless Elegance: Craft a restaurant-worthy meal in one skillet, simplifying both the cooking process and cleanup.
- Versatile Proteins: Choose between ground chicken, beef, or turkey to tailor the dish to your preferences.
- Bold Flavors: The combination of smoked paprika, ground cumin, and chipotle chili elevates the dish with a robust and smoky flavor profile.
- Crunchy Texture: Tortilla chips add a delightful crunch, providing a satisfying contrast to the tender chicken and rice.
- Family-Friendly Feast: A crowd-pleaser that’s perfect for family dinners or gatherings, topped with creamy avocado, fresh cilantro, and a dollop of yogurt.
Ingredients:
- 30ml (2 tablespoons) extra virgin olive oil
- 450g (1 pound) ground chicken, beef, or turkey
- 1 yellow onion, chopped
- 1-2 jalapeños, seeded and chopped (adjust to taste)
- 2 cloves garlic, minced or grated
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 710ml (2 1/2 cups or 19 ounces) red enchilada sauce
- 1 chipotle chili in adobo, chopped (optional)
- 1 cup dry long grain rice
- 120ml (1/2 cup) fresh cilantro, chopped, plus more for serving
- Juice of 1 lime
- 200g (2 cups) tortilla chips
- 1-2 cups shredded Mexican cheese
- Sliced avocado and yogurt, for serving
Directions:
- Preheat the oven to 425°F.
- In a large oven-safe skillet, heat olive oil over high heat. Add ground chicken and onion, cooking until browned (about 5 minutes).
- Add jalapeños, garlic, paprika, cumin, and salt. Cook for 1 minute.
- Stir in enchilada sauce, chipotle chili (if using), and 2 cups of water. Bring to a boil, then stir in rice. Cover, reduce heat to the lowest setting, and let it cook for 15 minutes.
- Remove from heat, stir in cilantro and lime juice. Sprinkle 1/3 of the cheese over the chicken/rice.
- Add tortilla chips on top, pressing them gently into the cheese. Sprinkle the remaining cheese.
- Transfer to the oven and bake for 10 minutes or until the cheese is melted.
- Serve topped with avocado, cilantro, and yogurt. Enjoy!
Notes: For a spicier kick, leave the seeds in the jalapeños or add extra chipotle chili. Feel free to customize with your favorite toppings like diced tomatoes or green onions.
