Recipe for an Insanely Delicious Mexican Chicken Nacho Casserole

Give us a pan and we’re happy. Or actually: give us one pan and we’re happy, because that means less washing up. And if it also happens to be a chicken-and-rice ‘enchilada’ dish topped with tortilla chips with melted cheese, we need no further convincing to make it immediately!

This cheesy, Mexican-spiced hit is a real one-pan winner. The original is by Half Baked Harvest, but we’ve tweaked it slightly to make it easier to prepare with ingredients you can find in local shops. You’ll also need a skillet that can go in the oven, and you know what: a tequila cocktail on the side is a damn good idea too!

How to make the Mexican chicken, rice and enchilada casserole from the oven

• Preheat the oven to 200° C.
• Heat the olive oil over high heat in a skillet or deep frying pan that is also ovenproof.
• Add the ground chicken and onion.
• Brown and crumble the meat for approx. 5 minutes.
• Add the jalapeño, garlic, paprika, cumin and salt, and sauté for 1 minute.
• Stir in the red sauce, the adobo chipotle pepper and 450 ml water.
• Bring to a boil and stir in the rice.
• Cover the pan and turn the heat to the lowest setting.
• Cook for 10–15 minutes, until most of the liquid (but not all of it) has been absorbed.
• Turn off the heat and remove the pan.
• Add 2/3 of the coriander and lime juice, stir, and sprinkle with 1/3 of the cheese.
• Place the tortilla chips on top and press them gently into the cheese.
• Sprinkle the remaining cheese evenly over the top.
• Place in the oven and bake for approx. 10 minutes, until all the cheese has melted.
• Sprinkle with the remaining coriander and serve with toppings such as avocado, jalapeño and sour cream (or Greek yogurt), and enjoy!!

Also read:

• Recipe for Mexican fish tostadas, just like my American mother makes them
• The difference between Mexican and Spanish tortillas
• Salsa macha: a Mexican cross between sambal and peanut sauce

Original recipe and images: Half Baked Harvest