Chicken Tortilla Rice Bake
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 640 calorie
- Total Fat
- 30 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 85 milligrams
- Sodium
- 920 milligrams
- Carbohydrates
- 67 grams
- Dietary Fiber
- 3 grams
- Protein
- 24 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon taco or fajita seasoning
1 14.5-ounce can chopped tomatoes with green chiles
1 cup converted long-grain white rice
2 cups shredded rotisserie chicken (skin removed)
2 cups shredded Mexican cheese blend (about 8 ounces)
1/2 cup fresh cilantro, roughly chopped, plus more for topping
Kosher salt
6 corn tortillas, cut into quarters
Sour cream and pickled jalapeno peppers, for topping
Directions
- Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and taco seasoning and cook, stirring occasionally, until the garlic softens, about 1 minute. Stir in the tomatoes, rice and 3 cups water. Bring to a boil, then cover and reduce the heat to medium low. Cook until the rice is tender, about 20 minutes.
- Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup cheese, the cilantro and 1/2 teaspoon salt. Arrange the tortillas on top to cover and sprinkle with the remaining 1 cup cheese. Broil until the cheese melts, 2 to 3 minutes. Top with sour cream, pickled jalapenos and more cilantro.