One Pan Chicken Enchilada Bake

This One Pan Chicken Enchilada Bake is loaded with shredded chicken, hearty rice, and topped with cheesy tortillas. It contains the classic flavor of enchiladas, but in casserole form. Made in one pan and ready in just 30 minutes, you'll have this simple dish ready to be devoured in no time!

Course Main Course

Cuisine Mexican

Keyword enchilada, mexican recipe, one pan recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 477

Author Gayle

Ingredients

2 tablespoons olive oil
½ white onion diced
1½ teaspoons minced garlic
3 tablespoons taco seasoning
1 can (10 ounce) Rotel tomatoes used the kind with lime juice and cilantro
1 cup long-grain white rice
3 cups water
2 cups shredded rotisserie chicken I used the already shredded kind that you can find near the deli section of your grocery store
2 cups shredded Southwest or Mexican cheese divided
¼ cup freshly chopped cilantro
6 flour tortillas cut into quarters
Sour cream for topping if desired

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Instructions

Heat olive oil in a large skillet over medium heat.
Add onion and sauté for 2-3 minutes, or until slightly softened. Add in minced garlic and stir to combine. Add taco seasoning, tomatoes, rice, and water. Stir to combine, then bring to a boil.
Reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is tender. While rice mixture is cooking, preheat oven to medium broil.
Remove mixture from heat and stir in chicken, 1 cup of shredded cheese, and cilantro.
Top mixture with quartered tortillas, and sprinkle remaining cup of shredded cheese on top. Broil for 3-4 minutes, or until cheese melts.
Remove from oven and top with sour cream and more cilantro, if desired. Serve immediately.

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