Food blogger, Teighan Gerard shares with us how to prepare “One Skillet Saucy Chicken Tortilla Enchilada Rice Bake” via his blog.


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A post shared by Tieghan Gerard (@halfbakedharvest)


  • 2 tablespoons extra virgin olive oil
  • 1 pound ground chicken, beef, or turkey
  • 1 yellow onion, chopped
  • 1-2 jalapeños, 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


  1. 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 for 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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