Chicken tortilla rice skillet. Everybody has a type of food they love. For me, I have a few, but in general Mexican and Italian meals are near the top for me. Ironically when Lauren and I go out to eat, those are usually the last two type of places we go to, as I make Mexican and Italian quite often at the house. With that in mind, when my favorite blog (Half Baked Harvest) posted this Salsa Verde Chicken Tortilla Rice Bake, I immediately wanted to make it! There isn’t much better than chicken, rice, tortillas, salsa and a lot of cheese and this chicken tortilla rice skillet hits the spot.
As I’ve said in the past, I love simple recipes that taste great! And why this one does have a few more steps as your making your own salsa verde, it’s all made in one skillet, so the simplicity is in that you only have to clean one dish! If you aren’t keen on making the salsa verde yourself, you are welcome to just buy some, but I highly recommend making it as it’s outstanding and what really makes the dish.
This is comfort food at its core and would be a great dish in the cool fall months. Make no mistake about it, this isn’t too healthy for you as it’s loaded with a ton of cheese and rightly so! I’ve always been of the opinion that you can eat everything you enjoy, as long as it’s in moderation. Although cheese might be the only thing I don’t eat in moderation, but I digress! So if you’re looking for a one skillet meal that tastes amazing, this is the one for you. But if you want something a little healthier but similar taste, I recommend this spiralized sweet potato skillet. Enjoy!
Chicken Tortilla Rice Skillet
- 6 tomatillos, peeled
- 1 medium sweet onion, peeled and quartered
- 6 garlic cloves with skin on
- 3 poblano peppers
- 1 jalapeno pepper
- Kosher salt and pepper
- 2 1/2 cups chicken broth
- 1 lb chicken breast, cut in half
- 1 cup white rice (basmati or jasmine)
- 1 cup frozen corn
- 6 flour soft taco tortillas, torn
- 1/3 cup fresh cilantro, chopped
- 3 cups shredded Mexican cheese
- 1 avocado, sliced
- Heat oven safe large skillet over medium-high heat. Add the tomatillos, onion and garlic cook about 5-7 minutes, turning until charred on all sides. You will need to remove garlic before onion and tomatillos are done. Remove everything from heat and set aside. (Remove skins from the garlic once cooled)
- With same skillet still on medium-high heat, cook the poblano peppers and jalapeno pepper for about 5-7 minutes, turning until charred on all sides. Remove the peppers from the skillet and place in bowl and cover with saran wrap to allow the peppers to steam for about 15 minutes. After 15 minutes, scrape off the charred skin and remove the seeds. In a blender, add the tomatillos, onions, garlic and peppers and blend until smooth. Set aside.
- Preheat oven to 425F. In same skillet, add chicken broth over high heat and bring to boil. Add the rice and chicken, cover and reduce the heat too low. Simmer for 25 minutes or until the chicken is cooked through. When chicken is done, remove skillet from heat and shred the chicken with two forks. Stir in the salsa verde, 4 torn tortillas, corn and cilantro. Top with remaining 2 torn tortillas and cheese.
- Bake for 15-20 minutes, or until cheese is bubbling and light golden brown. Top with some fresh cilantro and avocado.