One Pan Chicken Enchilada Bake

August 04, 2016

266

Made in one pan and ready in just 30 minutes, you’ll have this One Pan Chicken Enchilada Bake ready to be devoured in no time!

2 tablespoons olive oil
1/2 white onion, diced
1 1/2 teaspoons minced garlic
3 tablespoons taco seasoning
1 (10 ounce) can Rotel tomatoes (I used the kind with lime juice and cilantro)
1 cup long-grain, white rice
3 cups water
2 cups shredded, rotisserie chicken
2 cups shredded Southwest (or Mexican) cheese, divided
1/4 cup freshly chopped cilantro
6 flour tortillas, cut into quarters
Sour cream for topping, if desired

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....
See the full directions on my site

Nutritions

Calories
5780

Sodium
12699mg
529% DV

Fat
524g
807% DV

Protein
126g
252% DV

Carbs
138g
47% DV

Fiber
24g
96% DV