Happy Monday everyone! Today I am sharing an easy chicken enchilada dinner, that only requires one pan. My husband and I love enchiladas, my mom would make them for us all the time when we were dating. So whenever we make enchiladas they always are so nostalgic! For this Enchilada bake I replaced the tortillas for rice to create a balance meal with protein, carbs, and fats! This recipe is so simple, and you probably have everything in your fridge/pantry already.
Note *You will need a 6-8 qt skillet to make this recipe.
2lbs of chicken
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp of salt
1 juice of a Lime
1/3 cup of Rice
1 (10oz) can of Enchilada Sauce
1 Cup of Chicken Broth
1 diced small Onion
1 diced Yellow Pepper ( you can use any that you have on hand)
1 diced Jalapeno
1 tbsp Crushed Garlic
2 cups of Shredded Mexican Cheese
Preheat oven to 425 degrees. In a greased oven proof skillet (if you don’t have one, use your regular skillet and transfer to a baking dish) add the chicken, seasonings, and the lime juice. Brown the chicken, then add the rice, enchilada sauce, chicken broth, onion, pepper, jalapeno, and crushed garlic. Stir ingredients so everything is well combined. Cover with a lid, and let it cook for 10 minutes. The rice does not need to be cooked all the way through as it will continue to cook in the oven. Add the shredded cheese on top, then transfer the skillet to preheated oven and cook for 15 minutes. If you do not have an oven safe skillet, this is where you will transfer to a baking dish. Let the dish cool for at least 10 minutes. You can also enjoy with some chips (hint of lime is the best)!