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Weeknight style One Skillet Saucy Chicken Tortilla Enchilada Rice Bake…finished with all the toppings…of course! Mexican seasoned chicken, rice, and enchilada sauce all cooked together in one skillet, then topped with tortilla chips and plenty of cheese. Throw the skillet in the oven to create the perfect cheesy, one skillet, Mexican inspired chicken and rice dinner. There’s simply nothing not to love. This dish is easy, takes under an hour to make, is cheesy, and all-around delicious. The perfect meal to serve to family and friends.

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake | halfbakedharvest.com

There are days when developing new recipes, that do not go nearly as planned. The “bad” days don’t happen often, so I’m thankful for that, but they’re never very fun when they do happen. I had a day last week where literally not one of the five recipes I was working on showed any promise. Nothing I was testing was working and the entire day was a struggle. Finally, at the end of the day, I accepted that something was clearly off and it just wasn’t my day for recipe testing.

These days happen, it’s hard not to beat myself up about them. But I’m slowly learning to accept them and attempt to move on the best I can.

Now, all that said, the one good thing I’ve noticed about bad days? Nine times out of ten, the following day ends up being so much better. As my dad always tells me, you wouldn’t know what a good day is without having the bad days.

Anyway, I’m completely rambling, but the point of this long story is that this recipe came to be after a bad day of cooking. It was almost as though I knew I needed a great recipe to make up for the previous day’s failed dishes.

Enter this one skillet chicken and rice dinner. Somehow this dish worked perfectly the very first time I tested it out. It’s probably my favorite recipe of the week. I’ve been excited to share it with you all since the day I created it.

prep photo of skillet with meat and sauce before adding the chips

Here are all the details.

As you can guess, this simple dinner is made start to finish all in one skillet. So, the very first step…find yourself a great skillet. I love using a cast iron skillet, but any oven-safe skillet or even dutch oven will work great.

Next, brown some ground chicken, turkey, or beef. Really, use whatever you love most. I typically use chicken, but when my brothers are in town, beef is always their first choice. Brown the meat, season it up, then pour in your favorite enchilada sauce and water. Bring this mix to a boil, add the rice, cover and let the rice steam for a bit. This only takes ten or so minutes. You do not need to cook the rice completely as it will finish cooking in the oven.

Now, once the rice is “al dente”, the rest is pretty simple and comes together quickly. Top the skillet full of chicken and rice with cheese, then tortilla chips, and finish with one more sprinkle of cheese. Transfer the skillet to the oven, bake until the cheese is melty and the sauce is bubbly.

And that’s it. Simple right? This dish smells incredible and tastes even better. But then, what’s not to love about Mexican rice topped with cheesy tortilla chips!?

So good!

prep photo of skillet topped with chips before baking

The secret to this skillet dinner?

It’s all about the seasoning mix plus that enchilada sauce.

For the seasoning mix, I was inspired by my quick weeknight tacos. I used smoky paprika, ground cumin, and a chipotle chili pepper in adobo. It’s just a touch spicy, a little smoky, and hinted with garlic.

For the enchilada sauce, I like to use the homemade recipe from the original HBH Cookbook, but if you’re using store-bought I typically pick up this one. It’s as close to homemade as it gets. Just be sure to use a sauce that’s high quality and one that you know you really enjoy, as it’s key in this recipe.

Let’s talk about the toppings.

I topped this skillet bake just as I would a taco, with plenty of fresh cilantro, avocado, a dollop of yogurt, and a squeeze of lime. You could even add a pickled red onion on the side if you like.

If you wanted to take the toppings a step further, I would recommend a pineapple salsa or mango salsa. But you all know me, I love a good fruity salsa. Oh, and maybe add a nice margarita too. This strawberry margarita is perfect for the springtime days ahead.

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake | halfbakedharvest.com

What I love most about this recipe is the fact that it’s a complete dinner. It’s an all-in-one dish that everyone can really enjoy. I can serve this up on busy weeknights, but it’s equally great for a Saturday or Sunday night dinner with friends and family. I’ll be making this dish time and time again…actually, I’ve made it three times in the past week. Yep, it’s that good.

Looking for other one skillet dinner ideas…check out these. Or maybe a couple of my favorites below.

One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

One Skillet Greek Meatballs and Lemon Butter Orzo

One Pot Creamy Tuscan Pesto and Artichoke Pasta

photo of One Skillet Saucy Chicken Tortilla Enchilada Rice Bake with spoon in skillet pulling up the rice to serve

Lastly, if you make this one skillet saucy chicken tortilla enchilada rice bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 765 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 425 degrees F.
    2. 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, cook 1 minute. Stir in the enchilada sauce, chipotle chili, if using, and 2 cups of water. Bring to a boil, 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 15 minutes, until most of the liquid has cooked into the rice, but not all of it.
    3. Remove from the heat and stir in the cilantro and lime juice. Sprinkle 1/3 of the cheese over the chicken/rice. Add the tortilla chips on top, pressing them gently into the cheese. Evenly sprinkle on the remaining cheese. Transfer to the oven and bake 10 minutes, until the cheese is melted.
    4. Serve topped as desired with avocado, cilantro, and yogurt. Enjoy!
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Comments

    1. Hey Mel,
      I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx

    1. Hi Leigh Ann,
      Yes, jasmine rice will work well for you! Let me know if you give this recipe a try, I hope it’s delish! xT

  1. 5 stars
    This was a family favorite tonight! Easy to make, easy to clean up and delicious! I used ground chicken which was perfect. I did cook it on the stovetop for about 5 extra minutes as the rice was much too hard. I did use the chipotle in adobo (I love that flavor) and I do recommend using it if you can find a can. As I often do- I left out all of the toppings for the family to do their own and they said 10/10- definitely make this one again! Thank you for the great recipe!

    1. Hey Kari,
      I am so glad to hear that this recipe was tasty for you and appreciate you giving it a try! Thanks for sharing what worked well for you! xxT

  2. 4 stars
    This is great comfort food. Only issue I had was the rice was no where near cooked. I used shredded chicken and will prolly just pre make the rice next time as well. But super easy and delicious, will have leftovers for daysssss.

    1. Hey Steph,
      Happy Monday!! Thanks a lot for making this dish and sharing your review, I am so glad it was enjoyed! Sorry to hear about the rice! Have a great week! xx

    2. Another winner! Love how easy it was to prepare! Wished I thought of having some sliced scallions to add to the top, but next time!

      1. Hi Judy,
        Wonderful! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend!🍁

  3. 5 stars
    4 of 5 of us loved this. My teen niece did not like the texture of the ground chicken but thought she would like it with shredded chicken breast. The rest of us thought it was great So I will definitely make it again. They will try it with shredded chicken the next time. These one skillet meals are great for busy weeknights.

    1. Hey Colleen,
      Awesome!! So glad to hear this recipe was enjoyed, thanks for making it! Thanks for sharing your feedback! xT

    1. Hey Katie,
      Happy Friday! Thanks a ton for making this recipe so often, I am so glad it is always a hit! ?Tieghan

  4. 5 stars
    Omgggggg. Could not stop eating it was so good. Thank you again for an amazing dish. My family is so impressed with me thanks to you.

    1. Hey Michelle,
      Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan

    1. Hey there,
      Sure, that will work well for you! I hope you love this recipe, let me know if you give it a try! xTieghan

  5. I’ve seen many comments about substituting brown rice for the white, and I understand the liquid and timing issues with that, but I am wondering if quinoa might work as a healthier substitute? It seems like the cooking time would work well, and I’m wondering what your thoughts are on using quinoa. Thanks so much for all of your kindness and creativity, and all that you do!?❤️

    1. Hi Jennifer,
      I’m sure quinoa would also work well for you, again the timing and liquid might need to be adjusted, but it would definitely work!! Let me know if you give the recipe a try:) xTieghan

  6. 5 stars
    Our family loves this recipe and it’s a part of our regular rotation! How would you adapt it to make it with brown rice instead of white?

    1. Hey Sarah,
      Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! Sorry, I’ve never made this with brown rice, you would probably need to increase the cooking time and liquid. xTieghan

    1. Hey Donna,
      I am thrilled to hear that this recipe was a hit, thanks so much for making it and sharing your review! xTieghan