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Cheesy Chicken Enchilada Bake

Comfort food for any day, season or reason!
Prep Time 20 mins
Cook Time 45 mins
Course Main Course
Cuisine Tex Mex
Servings 6 people


  • 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 jalapeƱo 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!