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{This post is sponsored by Old El Paso! I am using their Flour Tortillas to make this tortillas skillet bake!}
There’s really nothing better than a cozy tortilla bake.
I’ve always loved making a tortilla bake over making enchiladas. I just find the rolling of enchiladas to be a little tedious for a busy weekday! One of my go to dishes for busy nights is rice + cheese + any leftover roasted veggies in the fridge. It’s something my dad used to do when we were kids and I have since followed in his footsteps. Today I elevated his rice bake, and twisted it into my own cheesy Mexican version, complete with homemade salsa verde, sweet corn, fresh Old El Paso tortillas, and of course, tons of cheese!
The best part though? This dish is made entirely in ONE skillet! Yup, just one! Everything from the sauce, to the rice to the chicken!
First up, the tomatillo sauce! Char the tomatillos + poblano peppers + onions + garlic in a big ole’ skillet. Once charred remove everything from the skillet and puree into a sauce. Next, use the same skillet to cook the chicken + rice together with some chicken broth. Once the rice is fluffy and the chicken has fully cooked, it’s time to stir back in the salsa verde, and add some corn and flour tortillas. Then just top with cheese and bake! You see… all cooked in one skillet plus a little blender work. Simple as can be, and it’s such a delicious meal!
I mean, how could it not be…salsa verde chicken and rice + tortillas and cheese. Yes, please! Perfect dinner for a cozy Sunday night or a busy Monday night too!
While I will not be making this Skillet Salsa Verde Chicken Tortilla Rice Bake tonight (cause um, we’re at Harry Potter World!), you can bet I will be making this at least once in the coming week. I don’t know about you guys, but the fall always seems to be the busiest time of the year! When I get home on Tuesday it’s going to be GO mode through the weekend, as I have some big posts planned (hello to the holidays…Thanksgiving and Christmas I’m talking about you!), video filming with the brother, a movie premiere to attend for my younger brother Red, and major work on that thing I call, the HBH cookbook!
I am all things crazy excited, then slightly tired and anxious, thinking about that book… but mostly just really exited! How about you guys? What’s on the agenda for your week?
Tortilla Bake should be number ONE. Just sayin’.
Skillet Salsa Verde Chicken Tortilla Rice Bake.
Servings: 6 Servings
Calories Per Serving: 577 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 yellow onion peeled +quartered
- 6 cloves of garlic skin on
- 6 small tomatillos peeled
- 3 poblano peppers
- 1 jalapeño
- kosher salt + pepper
- 2 1/2 cups low sodium chicken broth
- 3/4 pound boneless skinless chicken breasts cut in half
- 3/4 cup white rice
- 6 taco size soft or corn tortillas, torn into 4 pieces
- 1 cup fresh or frozen yellow corn
- 1/4 cup fresh cilantro chopped
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey jack cheese
- 1 avocado sliced, for serving
Instructions
- Heat a large oven safe skillet over medium high heat. Add the onion, garlic and tomatillos and cook, turning often until charred on all sides, about 5 minutes. You may need to remove the garlic cloves before the onion and tomatillos. Once cooked, turn off the heat and remove everything from the skillet. When cool, remove the skins from the garlic. Return the skillet to medium high heat and add the poblano peppers and jalapeño. Cook, turning often until charred all over, about 5 minutes. Remove the peppers and jalapeño from the heat and place in a bowl, cover with a plate and allow the peppers to steam for 10 minutes. After 10 minutes, peel or scrape off the charred skins and remove seeds. Add the peppers to a blender, along with the onion, garlic and tomatillos, puree until smooth. Set aside this salsa verde. season with salt.
- Meanwhile, return the skillet to high heat and add the chicken broth. Bring to a boil and then add the chicken and rice, cover and reduce the heat too low. Simmer for 25 minutes or until the chicken is cooked through.
- Pre heat the oven to 425 degrees F.
- Once the chicken is cooked, remove the skillet from the heat. Shred the chicken with two forks. Stir in the pureed salsa verde, 4 of the torn tortillas, corn, and cilantro. Top with the remaining 2 tortillas and then cover with cheese.
- Transfer to the oven and bake for 15-20 minutes or until the cheese has melted and is bubbly. Serve with sliced avocado and fresh cilantro.
Notes
*To make this in a casserole dish, prepare as directed through the steps of adding the cheese. Transfer to a casserole dish and top with cheese. Bake as directed. *For a healthy swap, try using quinoa in place of the rice.
Have a great first Sunday of October you guys! 🙂
{This post is sponsored by Old El Paso. Thank you for supporting the brands that keep Half Baked Harvest cooking!! 
}
Ohhhh my goodness… bring on the hot soup with explosive flavors!!! How do you sleep T? You literally master all these incredible recipes and shower them all on us…wow…thank you once again!!
Hey Heidi,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! Lol thanks for your kind message! xx
This was so good and there is enough salsa verde to eat with chips later! I don’t normally like salsa verde on its own but this combo with poblanos in it was really tasty.
Hey Kristy,
Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:)
About how much salsa verde is needed? I have my own salsa I canned in the summer and would like to use that. I’m thinking something like 1 – 2 cups?
Thanks
Hey Debra,
I would use about 2 cups. I hope you love there recipe, please let me know if you have any other questions! xTieghan