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!

“Does everybody know what time it is?”

Tool time! Or, if you weren’t a child of the 90’s, then it’s also Thirty Minute Thursday.

Just incase you really don’t know where “tool time” got its start, it was Tim Allen’s hit line/show on “Home Improvement.” And that takes me back to my childhood days and pictures of JTT (Jonathan Taylor Thomas) hanging on my bedroom walls. Along with Mark Paul Gosselar, Mario Lopez, and Leonardo DiCaprio, of course. But, I’ll save the teen beat talk for another day. And speaking of teen beat, does anyone remember Tiger Beat magazine?

Ok, I’m totally aging myself here, but I’m having way too much fun. And I know this is such a cheesy way to start out your Thursday, but whenever the hubster asks me what time it is, I immediately blurt out “Tool time!” or “Time to get a watch” or some other sarcastic, inside joke that we like to give each other. Which is how the opening line of this post happened.

Anyways, if you’re still following along after my teenage reminiscing (thank you!), then let’s get to the main point of today.

It’s the first Thursday of the month, which means that it’s time to bring you some delicious 30 minute meals! And I’ve got the perfect, one pan meal for this sunny August day.

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!

It may not be taco Tuesday, but it’s definitely enchilada Thursday! Since the hubster and I are huge fans of Mexican food, I always like to challenge myself to come up with new dishes. I actually came across this recipe from the spring issue of the Food Network magazine, and I adapted a little to fit my tastes.

Bottom line, this One Pan Chicken Enchilada Bake is packed with flavor, full of simple ingredients, and made in just one pan. And did I mention that it’s ready in just 30 minutes? Zesty, delicious, and bursting with Mexican flair, you’ll be going back for seconds (and thirds) of this dish.

I used shredded, rotisserie chicken that I found in the deli section of my local grocery store. Of course, you can cook and shred your own chicken (or use ground beef or turkey), but the already-made chicken just makes this meal that much easier.

Simply sauté some garlic and chopped onion in a skillet, add in some diced tomatoes, uncooked rice, and water. Let the mixture cook until the rice is tender, and then stir in the chicken, shredded cheese, and cilantro. And for the finishing touch? Quartered soft tortillas, topped with cheese and then broiled until melted. Easy peasy, right?

In just 30 minutes, this One Pan Chicken Enchilada Bake is oozing with flavor and ready to be devoured. It makes the most delicious weeknight meal and is great for leftovers, too!

Looking for more 30 minute meals? I’ve got you covered!

• Baked Honey Garlic Chicken
• Caprese Grilled Cheese
• Parmesan Basil Shrimp and Rice

5 from 1 rating

One Pan Chicken Enchilada Bake

Yield: 4

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

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!

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Ingredients

 

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• ▢ 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

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.

Serving: 1g, Calories: 477kcal, Carbohydrates: 60g, Protein: 22g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 53mg, Sodium: 601mg, Potassium: 416mg, Fiber: 3g, Sugar: 5g, Vitamin A: 495IU, Vitamin C: 12mg, Calcium: 274mg, Iron: 3mg

Cuisine: Mexican

Course: Main Course

Author: Gayle

Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.