A one-skillet dish that is so comforting, satisfying and filling!
With the Fall season around the corner, I’m brainstorming all the ways I can bring those warm, cozy feelings into my home and mainly, into my kitchen. This dish is just the key! A hot, cheesy and comforting skillet full of so much flavor and spice. This truly is the best dish to prepare for a family or just to feed yourself and have delicious leftovers for the week.
What I love so much about this dish is its versatility. If you can’t find ground chicken, feel free to substitute with ground beef or pork. If you are vegetarian, you can substitute the meat for mushrooms or tofu. The options are limitless! I recommend pairing with a fresh, crisp southwest chopped salad for a cool and refreshing balance. Moreover, the cilantro lime cream always tones down the heat in this dish- can’t go without it!
Definitely give this delicious recipe!
Cheesy Chicken Enchilada Bake
- Large Cast Iron Skillet
- Wooden Spoon
- 2 Tbsp avocado oil
- 1 lb ground chicken breast
- 1/2 small onion small dice
- 1/2 small red bell pepper small dice
- 1 small jalapeno pepper small dice
- 1 Tbsp diced chipotle chilis in adobo sauce optional
- 2 cloves garlic minced
- 2 tsp chili powder
- 2 tsp ground cumin
- 1 tsp mexican oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 15 oz can red enchilada sauce
- 1 cup chicken stock
- 1/2 cup uncooked long grain rice
- 1 cup Mexican cheese shredded
- 2 cups tortilla chips
- 1 avocado diced
- 1 cup sour cream
- 2 limes juiced
- Salt & Pepper to taste
- Begin by preheating the oven to 425 degrees F.
- In a large cast iron skillet, heat 2 Tbsp avocado oil over medium heat.
- Add ground chicken to hot pan and cook thoroughly.
- Add the Tex Mex spice blend (chili powder, cumin, oregano, salt & pepper) to the chicken.
- Add the onion, bell pepper, and jalapeño to the chicken and cook until tender, about 5-8 minutes.
- Add the minced garlic and cook until tender, about 2 minutes.
- Add the diced chipotle chilis to the skillet.
- Add the rice to the skillet and combine with the chicken and vegetables.
- Add the enchilada sauce and chicken stock to the pan.
- Reduce heat to low, cover the pan with a large lid and cook for 15 minutes until rice is tender. *If you don't have a lid large enough for the cast iron skillet, place a sheet pan over the skillet.*
- Remove the lid, stir in a handful of fresh cilantro & juice of 1 lime. Season with salt & pepper to taste.
- Layer cheese, tortillas and more cheese.
- Bake in the oven for 10 minutes until cheese is evenly melted and tortilla chips are toasted.
- Garnish with fresh cilantro, avocado, and cilantro lime crema!