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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 |

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 |

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: 570 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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  • 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!

overhead horizontal photo of One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

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  1. 5 stars
    Always a winner!! I’ve subbed some salsa for part of the enchilada sauce when I don’t have enough, and it still turns out awesome. I usually have to simmer the rice a little bit longer (3-4 minutes) to get it how I want it, but maybe I’m simmering too low! I also break up the tortilla chips when I top the skillet, before putting the final layer of cheese on: I just find it easier to serve and eat this way. The lime juice is KEY (in the words of Tieghan :)) — don’t skip it! Love this with some sour cream or Greek yogurt or an avocado lime sauce.

    1. Hey Sammie,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

  2. 5 stars
    This recipe has become a weeknight go-to that we parlay the leftovers into lunch throughout the week. It’s easy and delicious! I always whip up some guac as an appetizer/topper as well.

    1. Hey Kiersten,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

  3. 4 stars
    This meal is absolutely delicious and one of our weeknight go-to’s! However, for some reason the cooking time on the rice is always way off for us – by about 20-30 minutes. We reduce to low and cover as instructed but always end up needing more time.

    Either way, a great recipe!

    1. Hey Nick,
      Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! Sorry this took you longer than expected. xTieghan

    1. Hey Rachel,
      Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan

    1. Hey Mara,
      Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan

  4. This recipe is amazing!! I did not have any plain rice so I used 2 packets of Mahatma Yellow rice mix. Hello!!! So delicious. The family loved it and has already requested this again!!!

    1. Hey Georganna,
      Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

  5. 5 stars
    This has been in our recipe rotation for a while, we absolutely love it! My 1 year old gobbles it up! Love your recipes!!!!

    1. Hey Melinda,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  6. 5 stars
    This recipe is a family favorite. My teenagers look forward to it each time I make it. I double the meat and add black or pinto beans. I have both of your cookbooks and they are fabulous. Keep up the great work!

    1. Hey Julie,
      Awesome!! I am so glad this recipe was enjoyed, thanks a bunch for making it. Have the best weekend:) xTieghan

  7. This was very soupy and my rice didn’t cook. After 35 minutes, the rice was still crunchy. Flavors were good though.

    1. Hey Jennifer,
      So sorry to hear this. What kind of rice did you use? Let me know if I can help in anyway! xTieghan

  8. 5 stars
    Another fantastic recipe with lots of flavor!
    I am usually not a fan of leftovers but cannot wait to have this for lunch today!
    You have become my fav recipe source…and yes, I have both of your cookbooks! 🙂
    Thank you Tieghan!

    1. Hey Lori,
      Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  9. This recipe is fantastic! My fiancee gets excited now when I say that I’m making a Tieghan recipe. Thank you for sharing and please know how much your creativity is appreciated!

  10. 5 stars
    Made this as part of a meal train for my friend’s sick family, and it turned out amazing! So quick and easy to make and so delicious. I packed it in an aluminum tray and let them put it in the oven to bake the cheese. They loved it and I hope to make it for myself soon!

    1. Hey Suzanne,
      I am delighted that this recipe was enjoyed, thanks a bunch for making it. Happy Sunday! ☀️Tieghan

  11. 5 stars
    Absolutely amazing! This dish was super easy to make and so delicious. I loved it because it was really satisfying Mexican food that didn’t leave me feeling super heavy and bloated the way restaurant food can!

    1. Hey Riley,
      Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan

  12. 5 stars
    My youngest INSISTS on Taco Tuesday every week…. and we needed to shake things up…l this was SO EASY & so yummy! The entire family devoured it … an instant family fave …. also, I didn’t have enchilada sauce – just subbed a jar of salsa & also made with beef! Thank you for saving dinner! Xxxx

    1. Hey Meg,
      Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan

  13. 5 stars
    Delicious! I’ve made this a few times and it never disappoints. It’s so tasty, it’s hard to keep the serving suggestion and I over eat! I made it with quinoa rather than rice today. Just as delicious! I love your recipes, Tiegen. My boyfriend brought me both cookbooks and I’m enjoying them – in addition to your IG posts.

    1. Hey Tania,
      Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan

  14. 5 stars
    This was SO GOOD! I threw my chicken in the crockpot with a jar of enchilada sauce the morning of, so by the time I made this the chicken was falling apart. Thanks for the great recipe!

    1. Hey there,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  15. 5 stars
    Omg this was INSANE. My friends and I made this on Friday night — and we’re already plotting when to make this again. Our cast iron skillet was too small though so we weren’t able to add rice but tbh we didn’t miss it! Our base was beef (DELISH), and we made red enchilada sauce from scratch (takes 20mins!). Layering in the chips and cheese was perfection. We topped with sliced avocado + sour cream. It felt like a loaded nachos bake. And didn’t take much time at all. Also – we were 100% satiated (obvi) but did not feel gross by the end. 10/10!

    1. Hey Kanan,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

    1. Hey Heather,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  16. 5 stars
    I will make this but I’m really just checking out your site. I’m so sorry for all of the BS you are receiving over Pho. Look at it this way, you are receiving lots of free advertising! Honest tiny error.

  17. 5 stars
    This turned out so good! I ended up and used beef instead of chicken and I had to make a homemade enchilada sauce, but everything that the recipe calls for is easily found in the pantry/fridge. We will definitely be making this again!

  18. Made this tonight and it was fantastic! My only concern was that the chips would get soggy. Well, they kinda did. But that turned out to be my favorite part of the recipe! Honestly, I’ve loved every single recipe I’ve tried from this blog. Thank you!! 💗

    1. Hey Jen,
      This is per serving. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. 5 stars
    This was incredible! Made it with brown rice with the extra liquid and longer cook time and it turned out great! Thank you for sharing!!

    1. Hey Jassie,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

  20. 5 stars
    ** I also want to add that we did cook this in our cast iron skillet – which did not have a lid. We covered the skillet with heavy duty foil when the rice was cooking – and it worked out great.

  21. 5 stars
    We just made this and it was fantastic! The flavor was so good. I’m not a huge fan of red enchilada sauce, but it seemed that with all the ingredients, and the baking in the oven, the flavors mellowed out, and turned out so so good! We would definitely make this again.

    1. Hey Alicia,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

  22. 5 stars
    This was fabulous! Offered my husband a tortilla to wrap his in. I added a can of rinsed black beans at the end because I am a big fan of rice and beans. Great addition but it would be wonderful just as is!

    1. Hey Laurel,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

  23. 5 stars
    Absolutely delicious and comforting recipe! I love the simplicity of the recipe; it is perfect for a quick weeknight or weekend meal and allows for modifications. I added a layer of refried beans before the cheese-chip-cheese layer and it added a whole other element of umami!

    1. Hey Mollie,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

    1. Hey Kat,
      You would have to adjust the recipe for less liquid, I have not tested this with cooked rice. I hope you love the recipe, please let me know how it turns out! xTieghan

  24. 5 stars
    This recipe is so good! It’s a flavor explosion but simply made. I followed the recipe without changing anything nor would I either after making it! Grew up eating Mexican, so this was right up my alley! Thanks for yet another delicious recipe! You are truly talented!

    1. Hey Laura,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  25. 5 stars
    This was fun to make and SO good! Random note I omitted the chipotle but otherwise followed exactly, using ground beef. WIll be making this again! Thank you.

    1. Hey Debbie,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

    1. Hey Lia,
      Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan

  26. 5 stars
    So. Good. I was in that desperate state of dinner-making at 4 pm yesterday evening… the ground beef was thawed but I had no clue what to make and didn’t want to spend forever at the store. I hopped on Instagram and Tieghan had just posted this recipe again to her feed. I had nearly everything, so I ran to the store, got a jalapeño, some cheese, enchilada sauce, and an avocado, and this puppy was ready before my husband was done with work. AND I had time to make brownies from scratch while I waited for the rice to cook!
    It tasted so good, as the chips gave such a nice texture. It was seriously delicious and the mess was negligible. I will be adding this to my meal rotation and couldn’t be happier!
    Thank you for this easy, freakin’ incredible dish. Saved my sanity yesterday, and I’m about to heat some up for lunch 🙂

  27. 5 stars
    Delicious!! Can’t wait to make again. Son and husband and me loved it. The lime juice is key. Do t even think about skipping it. Going to try to come up with a vegetarian version for my daughter. Thank you, thank you!

  28. 5 stars
    I made this tonight and it was delicious. My only mistake was that I didn’t add enough extra time for my brown rice, so it was a little more al dente than I would like. I added some black beans too, as my kids love them, and made a little Greek yogurt crema with lime juice, avocado, and . It cilantro. It was great and something I will for sure make again!

  29. Hi Tieghan, I love your recipes and have been sharing with all my friends!

    Curious if you’ve ever made this in the instant pot (with out the chips) or if you’d recommend it? My cast iron doesn’t have a lid and So I was thinking instant pot may work.

    1. Hey Kayla,
      I have not tried this recipe in the instant pot, I honestly don’t know how well that would turn out. You can just use a lid from another pan:) I hope you love the recipe! xTieghan

  30. 5 stars
    I made this recipe tonight and 3 out of 4 of us liked it (There are about 6 or 7 things I make that get 100% approval so anything over 50% is considered a win). I have two grade school aged kids and try to make things as palatable for them as possible. Consequently, I chopped the onion real fine so they couldn’t even see it and I omitted the chipotle in adobe sauce, the jalapeño and the cilantro. I gravitated toward this recipe because everyone at my house likes enchiladas and nachos and this recipe is sort of a combo. I added some shredded lettuce and a couple of scoops of salsa to my serving which were great additions. My husband who tries to limit carbs said he didn’t think the rice was necessary. Next time I’m going to try it without the rice (and water). I think it will still taste great and reduce the cooking time by more than 15 minutes. Also, this is the first time I have ever used ground chicken and it was great! I will now try using ground chicken in other recipes. It has much fewer calories and fat than ground beef which we eat a lot of. So thank you for convincing me to give ground chicken a try too! I have liked every Half Baked Harvest recipe I have ever tried. Keep them coming!

    1. Hey Megan,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

    1. Hey Stacey,
      Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan

  31. Hello! Making this tonight but wanted to quicken the process by using already cooked rice! Any recommendations/advice on how this changes the other parts of the recipe or maybe the water added in? Thank you!

    1. Hey Anna,
      Yes, that will work, I would just omit the water and it should workout just fine. I hope you love the recipe:) xTieghan

  32. I made this last night and it was so. dang. good! I used ground beef. I didn’t feel like opening up two cans of the Hatch enchilada sauce (1 can is 15 oz and the recipe calls for 19 oz), so I only used one and it still turned out great. My cast iron skillet didn’t come with a lid, so I used aluminum foil to cover while the rice was cooking. So much flavor! Thanks for another great recipe!

    1. Hey Alex,
      Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan

  33. 5 stars
    I will definitely be making this again! My whole family loved this dish! It was simple and all the flavors came together. I highly recommend!

    1. Hey Bethany,
      Thank you so very much for giving the recipe a try, I am so glad it worked out for you! Happy New Year! xTieghan

  34. 5 stars
    I made this tonight and it’s ridiculously good!! My husband said it’s the best Mexican dish I’ve ever made!! We both loved it. Thanks for another awesome recipe!!

  35. 5 stars
    I can’t recommend this recipe enough. It’s amazing. Easy. Absolutely addictive. I’ve made it about half a dozen times already.

    1. Hey Barb,
      You will want to chop it:) I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

  36. 5 stars
    Flavors was delicious…going to add this to the Taco Tuesday menu at my house. I wasn’t sure about adding the tortilla chips on top because of the possible soggy texture when baking, but they were cheesy, crunchy and delicious! Thank you Tieg!

  37. 5 stars
    This was SO yummy! Loved the smoky flavor and the little bit of heat. Some midnight snackers are all the chips in bought to make this so I made chips out of some leftover corn tortillas. Then I forgot them and they burned! Last resort was using flour tortillas. I just put them on top as-is and it was still so delicious! Even my 2 year old cleared his plate! Love that it’s one pan!

  38. 5 stars
    Delicious. I did use beef, brown rice and dried chipotle. I feel that the beef would go wel with the spices, So delicious. Hard to stop eating it. I love your recipes.

  39. I made this last night and IT WAS DELICIOUS! It was easy to prepare. Everyone in my crowd loved it. I look forward to making it again! THANK YOU for sharing your talent!

    1. Hey Mackenzie,
      Sorry, but for this recipe you will not want to use instant rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  40. 5 stars
    WOAH! This recipe was packed full of flavors. My husband, who is creative in the kitchen and cooks most of our meals, loved this dish! He was impressed! This was actually my first time trying one of your recipes and now I can say I’m a true fan!!

  41. 5 stars
    Just got a Dutch oven so I wanted to try this recipe out. so easy and sooo yummy! My husband loved it. Will definitely be making again

  42. Would this be good without the cheese? My husband is lactose intolerant so I would want to only too my portion with cheese.

    1. Hey Kristin,
      You can omit the cheese if needed. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. 5 stars
    Big hit in our house. Was told I should make it more often. I did not use the chipotle or jalapeños because Trader Joe’s enchilada sauce is spicy enough for us.

  44. 5 stars
    This recipe has become part of my regular rotation—it is a GREAT thing to hear your very picky partner request “that skillet recipe with the chips on top” haha 🙂 I make it as written every time, with the only difference being draining the fat from the meat after browning, as we usually use beef rather than poultry. Turns out perfect every time. An easy, comforting weeknight meal. Thanks for a great recipe!

  45. 5 stars
    Wow. Wow! So. Good. It’s been a long few months in semi-quarantine together with my family and I was so tired of making the same old stuff every week for breakfast, lunch, and dinner. This shook it up in the best way! Super easy to make and so very delicious. 3 of 4 boys had seconds and hubs requested it move into the rotation. When I saw the smoked paprika, I knew it would be good. I’ve always had the philosophy “if you’re gonna use paprika, why not use smoked paprika?” Words to live by, no? Many happy faces and full stomachs after this dish. Thanks for such a great recipe!

    1. Haha words to live by yes! Love that! I am really glad this turned out so well for you, Stephanie! xTieghan

  46. 5 stars
    This was so delicious and SO easy to make! Can’t wait to try more of your creations AND get your cookbook!

  47. 5 stars
    This is wonderful food! Thank you a great recipe. I had to make some modification due to food sensitivities, and it was still five stars of wonderful. Thank you!

  48. 5 stars
    This was excellent! I did use more cheese than instructed on top, but other than that followed the recipe, and we loved the result.

  49. 5 stars
    Sooo good!! This recipe was perfect. I skipped the tortilla chips because I was out, but still wonderful. Thank you!!!

  50. 5 stars
    I’ve made this twice, and am currently eating leftovers for the third day in a row. Every other bite, I catch myself saying YUM. or Mmmm. It’s SO flavorful and tasty, makes a TON, and is totally kid-friendly and family approved. I leave out the jalapenos so my preschoolers can chow down. Also added a can of beans. Definitely added to the rotation and specifically requested by my kids.

    1. That is so great! I am really glad this turned out so well for you all Anna! Thank you! xTieghan

  51. 5 stars
    A new family favorite! I use small cubes of chicken instead of ground and put some corn tortillas in it as well as the chips on top to add a more enchilada-like texture.

  52. 5 stars
    This is so delicious! I made with ground turkey and added black beans. I omitted the jalapenos since I was serving preschoolers and served those raw/chopped on the side for my husband and I. My 3 and 4 year old have asked me to make it again – TOTAL WIN! Thanks so much.

  53. 5 stars
    Been trying your recipes now for less than year. This really was amazing! Made the homemade enchilada sauce, but this time used a shallot flavored oil I had left over from making crispy shallots. Three of us devoured the WHOLE PAN!

  54. Can’t wait to make this! Tieghan, what size skillet do you use? I have a small cast iron skillet but I think it’s time I get an upgrade.

    1. Hi Amanda! I use an 11 in skillet! You can find a link to it under the kitchen tab of the shop page! I hope you love this recipe! xTieghan

  55. 5 stars
    Oh how I love this recipe —- so so so flavorful. We love eating it like ‘nachos’ with extra tortilla chips.
    Another amazing recipe that my entire family loves!

  56. 5 stars
    I could not love this recipe more. My entire family, who is typically very picky, gobbled this right up. Since they are sensitive to spice, I only used 1 jalapeño and omitted the chipotle chili. Turned out AMAZING. Will be making this many times again.

  57. Hi there! This recipe looks awesome and right up my boyfriend’s alley… The only problem is that I have a cat iron skillet but no lid that fits… Any tricks to get around this?

    1. Hi Cary,
      Just use another lid from a pan that you have at home. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  58. 5 stars
    Tieghan this was TO DIE FOR!! Will definitely be making again. My 10 year old son also loved, a high compliment from a tough critic. Thank you for putting such beautiful food inspiration out there, it makes quarantine life way better!

  59. Hi there! I made this tonight and it’s so good 🙂 added some black beans and corn because I had some leftover and it worked well! Question- how would you recommend re-heating this for leftovers? Want to try and get the crisp of the chips back!

    1. Hi Mary,
      So glad you enjoyed the recipe! I would recommend reheating in the oven on low. Please let me know if you have any other questions! xTieghan

  60. 5 stars
    Hi Tieghan! I’ve made this today and absolutely loved the enchilada! We are going to be cooking this very often from now on. The mixture of flavors is amazing and they make you feel as if you were in Mexico.
    I’ve published a blog post about travel-inspired recipes and I’ve featured a couple of yours 🙂

    1. Thank you so much Cristina! I am so glad you have been enjoying my recipes! Thank you for sharing! xTieghan

    1. Hi Megan,
      Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  61. Have you ever tried this recipe in the instant pot? I have the air fryer lid so I was wondering how I’d modify it to cook in the instant pot and then air fry for crispness at the end with the chips and cheese?

    1. Hey Chelsea! I am sorry, I have not made this in the instant pot and am not sure how to adjust the recipe for the instant pot. I would need to re test the recipe specifically for the instant pot to best advise you 🙁 So sorry I could not have been of more help! Please let me know if you have any other questions. I hope you love this recipe and happy Easter! Thank you!! xTieghan

    1. Hi Katie,
      Yes you could use cauliflower rice just skip the water part. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  62. 5 stars
    Very good, easy to make dish, an enchilada recipe using chips instead of tortilla wrappers! Love it when pictures are included for visual reinforcement, and can tell right away whether I will like it, and what it is supposed to look like. To accommodate our family, right before adding the enchilada sauce, I split the cooked seasoned meat into two pans. For the half that likes more spice, I used the red sauce, added pepper jack cheese with the mexican cheese, and used spicy nacho cheese chips in the original pan. In the second pan, I used mild green enchilada sauce, mexican cheese and regular tortilla chips for the half that likes things milder. Both versions were very good!

  63. 5 stars
    So easy, so delicious, so much flavour!
    Made last night and its definitely going to be a dish we make over and over.
    Thanks for the inspiration!

  64. 5 stars
    Another hit! My husband has been begging me to make this again since the day I made it. 🙂 I used ground beef since the store was out of chicken (crazy times!). I also used Jasmine rice because it was what we had on hand. It was amazing! Thank you for making this tough time a little brighter and easier.

  65. Another amazing recipe! Last night was our second go around with this new fam favorite. My 13 yo son made this with me last night. Great teaching recipe!

    1. Thank you so much Christie! And that is so sweet he was able to make it with you! I hope you are all staying well! xTieghan

  66. 5 stars
    OMG!! I just made this tonight and it was soooo good!! I wouldn’t change a thing.
    Thank you so much for all your amazing recipes.I have both your cookbooks and love reading them and looking at the beautiful pictures.

  67. What are you thoughts on doing this in an instant pot through step 2? I have always struggled to get rice to fully cook on the stovetop for some reason. Thanks

    1. Hi Stephanie,
      I have not tested this myself, but I do think it would work. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

  68. Currently self-isolating and would like to make this to have for dinner throughout the week. Can you help me figure out how to meal prep this recipe? Rather than make the whole recipe start to finish in one go, I want to stop after adding the cilantro and lime juice. When ready for dinner, after topping with cheese and chips, do you think it could be baked in a small dish in the oven at 425 as the recipe suggests? Hope that all made sense…

    1. Hi Alexis! I think that should work great! Please let me know if you have any other questions! xTieghan

  69. 5 stars
    These recipes have been great during the shelter in place! Tonight I made this enchilada skillet dish and as you suggested, using the brown rice and cooking it longer. Love your recipes!!!

  70. 5 stars
    This was super yummy, very flavorful and hearty… probably the most delicious recipe I’ve made from HBH so far. I couldn’t find chipotle chiles in adobo (which I love) but found chipotle chile sauce so put 2 tablespoons of that and I think it added a lot to the dish. I used the canned enchilada sauce recommended (Hatch). Also, because I used brown rice, I had to cook it longer on the stove before sticking into the oven (about 30 min more on the stove).

  71. 5 stars
    This was 10/10. Just as good as enchiladas, but less carby and way easier. A few things i did different: I used Gwynneth Paltrows enchilada sauce, and instead of rice, I did refried beans so therefore I eliminated the 2.5 cups of water and the simmer time. I also spooned a can of green chilis on top of the chips before I did the second layer of cheese. I served it with green onion, diced tomato, a lime wedge, pickled jalapenos, hot sauce, and guacamole. (I’m extremely extra/and enneagram 7 IF YOU CANT TELL) It was EXCELLENT and honestly would have been great without 17 toppings too. So easy, so good. This will now be a part of my regular repertoire.

  72. 5 stars
    Another winner dinner! We enjoyed this comfort meal earlier this week and would definitely make it again. I think it could also make a great super nacho for a party if you add more chips to the top! Super tasty. Thank you for sharing, Tieghan!

  73. 5 stars
    Delicious! Even my 5 year old ate some and liked it. My 3 year old shoveled in a lumberjack sized portion so apparently she liked it too. My husband, who’s not one to get excited about anything, said he really liked it about 10 times, and asked me to write it down somewhere to make again. I didn’t use the jalapeno (kids) but did use the chipotle pepper and I was glad I did. It adds a kick without a ton of heat. I served the chips on the side to keep things flexible for everyone. I’ll be making this often. Thanks for the great recipe! (By the way, I recently bought both of your cookbooks and have made a bunch of the recipes – excellent!!)

    1. Wow that is so amazing!! I am so glad you all loved this and I hope you love all of the recipes in the books! Thank you Amy! xTieghan

  74. 5 stars
    I totally meant to take a photo but I ate it too quickly. I made this with crumbled tempeh for the meat and quinoa instead of rice. The enchilada sauce was great at flavoring the tempeh. Ate the leftovers for breakfast!!

  75. 5 stars
    My husband and two teenage daughters said dinner was a complete hit when I made this recipe tonight (commented multiple times!) I had two skillets going- the second was for my vegetarian daughter. Same directions but used black beans and vegan cheese. No leftovers! Thanks, T! Kirsten

  76. Hi Tieghan! What are your thoughts on making the rice first and then stirring it into the meat mixture? I also only have brown rice!

    1. Hey Taylor!! I am sure that will work just fine and brown rice will be great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  77. 5 stars
    This was delicious, Tieghan!! Such a wonderful blend of flavors and textures! And, it was so easy and fast to put together – my kind of meal! Thank you!!

  78. 5 stars
    This is an amazingly adaptable recipe! Trying to stay out of the grocery stores this weekend (social distancing!), I used what I had on hand which was hatch green chile enchilada sauce and Trader Joe’s brown rice medley. I added 1 1/2 tablespoons of chile powder because I like spicy and wanted the red color, but other than that and the substitutions above used your recipe. My cast iron skillet doesn’t have a lid; I used a loose cover of foil and the glass lid from another pan while cooking the rice medley in the meat sauce. The tortilla chips do stay crunchy/crispy on top after coming out of the oven; the part that is pressed down in the cheese and sauce are chewy and toothsome like the tortillas you’d use when making enchiladas. Tieghan, I really enjoy your recipes – keep ’em coming!

    1. Hi Dee! I am so glad this turned out so well for you and thank you for sharing your substitutions! I am sure it will come in handy for others who do not want to go to the grocery store either! Anyway, I hope you are staying healthy! xTieghan

  79. 5 stars
    This recipe was a hit! My husband loved it, I ADORED it (I had three giant helpings), and I know the rest of my family will love this when I send the recipes that them! This is one of my favorite new recipes.
    I didn’t have a cast iron skillet, so I used my enamel cast iron dutch oven instead which worked just as well. I also added one cup of beef broth and one cup of water to replace to two cups of water just to add a little something else.
    Tieghan, your recipes are ALWAYS amazing! I found your blog through Instagram about a month ago and have been trying out your recipes nonstop. I haven’t tried one yet that I don’t love! I’m putting your recipe books on my birthday wishlist! You’re awesome!

  80. 4 stars
    I made this last night for dinner and it was great! I am sure it will become a favorite. I did eliminate the jalapeño and chipotle the first time around since my husband doesn’t like things too spicy but think some would be just fine next time around. Thanks so much for inspiring the daily job of getting healthy meals on my table. Keep up the good work!

  81. Making this tonight for guests along with your avocado brownies which just came out of the oven! Thanks for having the best recipes that I always get so excited about trying. My mom, sister and I are cooking through your latest cookbook as well 🙂

    1. Aw that is so amazing! I hope you and your guests love these brownies, Rachelle! Also, I hope you are loving all of the cookbook recipes! Thank you! xTieghan

  82. 5 stars
    Another hit from you! I made this ;last night for my husband and myself and I’m so glad we can have it for two more meals. I made my own enchilada sauce (Vitamix enchilada sauce), added two jalapeños, and used both cheddar and cotija cheese. Enjoyed it with a large salad. Definitely a keeper. Thanks for a great recipe.

  83. 5 stars
    This may be my favorite new recipe of yours! I wanted to note that I had the chipotle in adobo ready, but realized after it was in the oven that it wasn’t included in instructions. I apologize if it is something I simply overlooked.

    1. I am so glad this turned out so well for you Emily! Thank you for trying it! Also, I will fix right now! xTieghan

    1. Hey Laura! Add the chipotle with the enchilada sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  84. 5 stars
    Made this dish last night for dinner and it came out perfect! I will definitely be making this again. I don’t have a lid for my cast iron so I used foil and a large lid from another pan and it worked out great! Love your recipes!

  85. 5 stars
    I have a 2 year old and a 3 year old and I believe this is the first recipe in 1 year my entire family scarfed up and asked for 2nd’s and 3rd’s ( including my husband!) i used ground turkey, trader joes quick cook brown rice ( i didn’t need to add more liquid) and my caraway lid fit over my iron skillet. I omitted the cilantro ( my 2 year old won’t eat anything green ( sheesh ) and cut the cayenne in half. It was such a huge hit that im surfing your site to see what I’m making tomorrow. THANK YOU! xx

  86. Perfect weekend night meal! My teenage son groaned when he walked in and saw that I hadn’t started dinner yet. Surprise!! Done in 35 minutes! Threw in some leftover red bell pepper too. Delicious! Chips stay crispy too!

  87. This looks soo good! Ahh recommendations for making in the instant pot with whole chicken breasts instead of ground (it’s what I have on hand). Thanks 🙂

    1. Hi Emily! I would cook everything together + 2 chicken breast in the instant pot on high pressure for 15 minutes. Obviously this is only my best guess, but I think it could work well. Add the chips and cheese after cooking. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  88. This sounds so amazing! Is there any way I could just make it on the stove since our oven won’t work? Really want to try it tonight!

    1. Hi Jean! Of course!! Just simmer on the stove and extra 10-15 minutes, until the cheese is melted. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  89. Hi!! This looks delish!! What would your suggestion be if I wanted to make this ahead and chill overnight? Thank you!!

    1. Hi Kari! You can pre-bake this, chill, then warm just before serving. I would warm in a 350 degree oven for 15 minutes. If you want to be sure the chips stay crisp, you could leave those off, then add the chips + cheese just before you rewarm the bake. Either will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  90. 5 stars
    Loved this! Made this yummy skillet last night for my family and there was zero left. I did add black beans, yellow pepper, and a little more rice/water bc my boys can really eat. We made your brown butter chocolate chip cookies afterward and those were a super hit ?

  91. 5 stars
    I made this for dinner this evening and my husband and I loved it! This dish is a winner, as is every dish I have made from Half Baked Harvest. The flavors are warm and spicy, then you have all the melty cheese and chips; the sour cream is the perfect foil for the spicy kick. Only thing I changed was to use part low sodium beef broth and part water rather than the two cups of water. You have hit it out of the park again! Thanks so much for sharing this and all of your recipes?

  92. 5 stars
    WOW! This dish is so, so good! I cannot wait to make it again! The only thing I added was a red bell pepper and a cup of frozen corn. This is my new favorite recipe.

  93. I wonder if this recipe would work with green enchilada sauce? I prefer it over the red, hands down.

    1. Hi Kimberly! I have not tried that, but I think it should work great for you! Let me know if you try it! xTieghan

  94. 5 stars
    Really delicious! I used ground chicken and subbed a teaspoon of chipotle chili powder for the canned chipotle because I didn’t want to open a can and just use 1 chili. I used an all-clad non-stick skillet with a glass lid (you can see when the rice is has mostly absorbed the liquid) because my cast iron pans do not have lids. The fresh cilantro and lime juice elevate this dish, I think, so definitely don’t leave those ingredients out. So good, easy, and just one skillet to clean up—a win-win-win!

  95. 5 stars
    I made this last night for my family. They absolutely loved it and I loved how easy it was to make. I already had ground turkey so I used that instead. Perfect for a quick meal after a long day at work! I served it with a simple wedge salad.

  96. 5 stars
    Saw your recipe this morning, made it tonight, SO GOOD!!! The whole family loved it… I even made the homemade enchilada sauce from your first cookbook. This dish is a cheesy, saucy, smoky, yummy flavor fest. Thank you!!

  97. Hi! I want to make so many of your recipes!! I have already purchased your first Half Baked Harvest cookbook and will hopefully be getting your simple cookbook next! Your dishes always look delicious, and you’re such an inspiration to me! This enchilada, rice, tortilla dish looks so delish!

    1. Sure! That will be great! Just skip browning the chicken and stir the shredded chicken into the rice with the enchilada sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  98. 5 stars
    One skillet dinners are the BEST!! And this one of yours looks like the flavors from all the ingredients are fabulous. Thanks so much for sharing!!

  99. This sounds so easy and so delicious. So many tex-mex-y recipes call for beans (which we don’t eat in our house) and I know I can just leave them out but then I feel like I’m missing something. So it’s great to see a recipe that isn’t calling for them in the first place. This is definitely going on the meal plan for next week.

  100. Do you have a favorite ‘fake’ ground meat to recommend? I’ve been trying to reduce the amount of meat that we eat, and it seems like a flavorful dish like this would be a perfect recipe to try one of the many fake ground meats available.

    1. Hi Jane! I actually do not, but I have hear beyond meat brand is the most similar to real meat! Please let me know fi you have any other questions! xTieghan

    1. Hi Kelly! Some chips will be softer, but they should not get soggy! Please let me know if you have any other questions! xTieghan

    1. Hi Cynthia! My skillet came with a lid, which is what I used… does yours not? Are there any lids that would fit your skillet? Please let me know! I would love to help! xTieghan

  101. WHY are all of your recipes SO GOOD. You have become my new favorite blog/instagram to follow and over the past month I have made so many of your recipes that have become instant hits. This weekend I made your super simple pizza dough (did I mention I already bought your cookbook!?) and my father in law said it was the best pizza he has ever had. I owe it to you!
    Now that I’m done gushing, this will be yet again another recipe I print and try because man does this look delicious and easy – just what this mama needs.
    Thanks for helping me become a better chef!

    1. Aw this is so amazing to read! I am so happy to hear that you have been loving my recipes and book! Thank you so much Sarilis! xTieghan

    1. Hi Catherine! I have not, but if you wanted to give it a try, I recommend using an additional 1/2 cup of water and and add 20-25 minutes to the simmering time on the stove. Brown rice requires more cooking time and usually additional liquid as well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Mark! You will need to use an additional 1/2 cup of water and and add 20-25 minutes to the simmering time on the stove. Brown rice requires more cooking time and usually additional liquid as well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  102. Recipe sounds great…I plan to make it for guests next week! What salad and dessert would you recommend serving with this dish…..?