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Weeknight style One Skillet Saucy Chicken Tortilla Enchilada Rice Bakeโฆfinished with all the toppingsโฆof 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. Thereโs 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.
There are days when developing new recipes, that do not go nearly as planned. The โbadโ days donโt happen often, so Iโm thankful for that, but theyโre 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 wasnโt my day for recipe testing.
These days happen, itโs hard not to beat myself up about them. But Iโm slowly learning to accept them and attempt to move on the best I can.
Now, all that said, the one good thing Iโve 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 wouldnโt know what a good day is without having the bad days.
Anyway, Iโm 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 dayโs failed dishes.
Enter this one skillet chicken and rice dinner. Somehow this dish worked perfectly the very first time I tested it out. Itโs probably my favorite recipe of the week. Iโve been excited to share it with you all since the day I created it.
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 stepโฆfind 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 โal denteโ, 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 thatโs it. Simple right? This dish smells incredible and tastes even better. But then, whatโs not to love about Mexican rice topped with cheesy tortilla chips!?
So good!
The secret to this skillet dinner?
Itโs 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. Itโs 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 youโre using store-bought I typically pick up this one. Itโs as close to homemade as it gets. Just be sure to use a sauce thatโs high quality and one that you know you really enjoy, as itโs key in this recipe.
Letโs 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 aย pineapple salsaย orย 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.
What I love most about this recipe is the fact that itโs a complete dinner. Itโs an all-in-one dish that everyone can really enjoy. I can serve this up on busy weeknights, but itโs equally great for a Saturday or Sunday night dinner with friends and family. Iโll be making this dish time and time againโฆactually, Iโve made it three times in the past week. Yep, itโs that good.
Looking for other one skillet dinner ideasโฆcheck outย 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
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, donโt 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
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken, beef, or turkey
- 1 yellow onion, chopped
- 1-2 jalapeรฑos, 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
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 jalapeรฑos, 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Id like to serve this as a starter, could I make it without the rice?
Hi Dawn,
So sorry, I probably wouldn’t recommend that for this recipe.
Here are some appetizer options you might like:
https://www.halfbakedharvest.com/7-layer-dip/
https://www.halfbakedharvest.com/chicken-enchilada-bean-dip/
https://www.halfbakedharvest.com/white-chicken-chili-corn-dip/
https://www.halfbakedharvest.com/street-corn-dip/
I hope this helps!
Tiegan,
This one of yours is a real winner. A regular in our dinner rotation. One option to try is using brown rice and just adding 5 minutes on the stovetop. It makes for the very best way to eat brown rice!
Hey Bruce,
Wonderful! I appreciate you making this recipe and your comment, so glad it was enjoyed!๐
I really like this recipe, but it seems like I always have to cook the rice for 40+ minutes for it to not be undercooked and crunchy. Is this normal, or do you have any advice?
Hi Claire,
Thanks so much for making this recipe! So sorry to hear about your rice. It could just be the brand or type of rice that you are using? Is your stove on the lowest setting? Let me know:)
You need to use shirt grain rice!
I have made this probably a dozen times with perfect results. Iโve used jasmine, regular white and even brown rice. I add about an extra half cup of water for brown and cook it about five minutes longer and it is probably the very best way to eat brown rice.
But it is a perfect recipe Tiegan! One of your very best!!
Thanks so much, Bruce! Love to hear this recipe is always enjoyed, thanks for sharing your feedback!
I’ve made this about 6 times, and every time, it works–with beef, turkey, chicken, or beans. I use a 10 oz can of enchilada sauce and add water to make two cups instead of 2 1/2 cups of pure enchilada sauce. It’s a go-to.
Thanks so much, Cia! Love to hear this recipe always turns out nicely for you! Hope you have a great Sunday!
Made this using the shredded wreckage of a rotisserie chicken from the night before last, and that worked just fine. Good way to use up those particular leftovers.
I would note that the Hatch red enchilada sauce comes in 15 ounce cans, and you absolutely do NOT need to open a second can to get another 4 ounces. Came out perfectly well with 15 ounces of sauce.
Hey John,
Happy Sunday!! Thanks a bunch for trying this recipe and your comment, love to hear it was enjoyed! Happy Summer!
I love this recipe. My only change is adding veggies – whatever I have on hand, usually corn, bell pepper and some black beans. Iโve also added pickled jalapeรฑo when Iโm out of fresh. You canโt lose!
Hey Alyssa,
Happy Friday!! Thanks a lot for making this recipe and your feedback, I’m so glad it was a hit! xx
This is a really easy recipe as a base to work with. We added pepper jack cheese under the chips and mixed in black beans and corn.
We make this at least every other month.
Hey Nathan,
Happy Sunday!! Thank you so much for making this recipe so often and your comment, love to hear it is always enjoyed:) x
I’ve tried a lot of chicken & rice recipes and my husband has never liked them. I made this for him tonight and he kept raving at how much he liked it. I added chicken broth instead of water. This will stay in my rotation. Thank you Tieghan for yet another excellent recipe!
Hey Jenea,
Wonderful!! Love to hear this recipe turned out well for you, thanks so much for making it! xx
This is one recipe that my picky and opinionated family can agree on! I omit the jalapeรฑo but do use the chipotle. I might experiment with adding corn or some black beans. I love one pan/skillet meals.
Hey Kimberly,
Awesome! Thanks a bunch for making this recipe, so glad to hear it was enjoyed! Have a nice Sunday:) xx
Makes a lot of food but it basically tastes the same as every other basic nacho enchilada dish. Nothing new here!
Hi Andrea,
Thanks for trying this dish and sharing your feedback, so sorry to hear it was not enjoyed! xx
Your recipes make me a better cook!
This is deliciousโdefinitely will make again.
Aww, thanks so much, Meg! So glad to hear you enjoyed this dish, I appreciate you making it! xT
Tiegan,
Iโm making g this again tonight. This is such a good recipe it is in a regular rotation. Since it is just the two of us we do divide and turn it out into two smaller casserole dishes so we have dinner tonight and a โspareโ dish for another couple of nights. It freezes and reheats exceptionally well.
Thanks for a keeper
Hey Bruce,
Thank you so much! I am so glad to hear you enjoyed this recipe and appreciate you giving it a try! Xx
DELICIOUS! I followed the recipe and my husband and I thoroughly enjoyed the dish. Thank you Tieghan!
Hey Sondra,
Thank you so much! I am so glad to hear you enjoyed this recipe and appreciate you giving it a try! Xx
My family loves this recipe! Q: do you think it can be made ahead and frozen for later use? Thanks!
Hey Kathy,
So glad to hear your family has been enjoying this recipe! Yes, I think it would work nicely for you to freeze! Please let me know if you have any other questions! xT