One Pan Chicken Enchilada Rice Bake
Recipe type: chicken
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
Make a delicious Mexican chicken enchilada dish topped with jalapenos and sour cream all in one pan for an easy Cinco de Mayo meal!
  • 2 T. olive oil, divided
  • 1 lb. chicken breasts, cut into small pieces
  • 2 T. of your favorite Mexican seasoning
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 2 T. taco seasoning
  • 1 t. kosher salt
  • 1 t. black pepper
  • 1 (14.5 oz) can chopped tomatoes with jalapenos
  • 1 c. long grain white rice
  • 2 c. shredded cheddar cheese
  • ½ c. cilantro, chopped
  • 6 corn tortilla, cut into quarters
  • sour cream and pickled jalapenos
  1. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium high heat. Add in the chicken and Mexican seasoning and cook for 6-7 minutes or until the chicken is cooked through. Remove the chicken to a plate.
  2. Heat the remaining olive oil in the same skillet over medium high heat. Add in the onion and garlic and saute for 3 minutes. Add the taco seasoning, kosher salt, and black pepper then cook for 1 minute, stirring frequently.
  3. Add in the tomatoes, rice, and 2 cups of water. Bring the mixture to a boil then reduce heat to medium low. Simmer for 15-20 minutes, stirring occasionally, until the rice is cooked.
  4. Preheat the broiler.
  5. Remove the skillet from the heat and stir in the cooked chicken, 1 cup of cheese, and ¼ cup of the cilantro. Mix well.
  6. Top the skillet with the corn tortilla quarters. Place in the oven and broil for 2 minutes or until the tortillas begin to crisp. Remove from oven and top with remaining cheddar cheese.
  7. Broil for 2 minutes or until cheese is melted and bubbling. Remove from the oven and top with sour cream, remaining cilantro, and pickled jalapenos.
Recipe adapted from Food Network Magazine, May 2016
Recipe by Hezzi-D's Books and Cooks at