Chipotle Chicken Nacho Skillet
Chipotle Chicken Nacho Skillet. Taco Tuesday in skillet form. It’s simple, it’s easy, all in one big skillet. It’s loaded with chicken, rice, jalapeño, adobo peppers, and enchilada sauce. Heavy on the cheddar cheese and homemade baked tortilla chips. And those toppings?! Avocado, cilantro, scallions, fresh lime juice, and Chipotle Adobo Crema. It’s packed with flavors, it’s basically loaded nachos, and it’s perfect for a special edition of taco Tuesday !!
If you’re looking for an easier way to do Taco Tuesday this is totally it. It’s one big skillet but kind of tastes like a crispy chicken and rice taco. Plus, you’ve got all those delicious toppings and the Chipotle Adobo Crema. It’s a little spicy with a Crema cool down.
I’ve been back on my margarita kick lately too. I’ve been making our homemade margs that we posted the recipe for last week on National Marg Day. They are so so good, and the Mexican Taco Tuesday’s just pair so well with them. They’re super refreshing to pair with a spicy dish like this. Although sometimes, I even like my margs a little spicy ;) !!
Have you guys tried Daniela’s Dish Marg recipe yet?! If not, I am telling you that you 100% NEED to.
Ingredients
For the Chicken Skillet
2 tablespoons olive oil
1 1/3 pound ground chicken
1/2 red onion, chopped
1 jalapeño; chopped
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon salt
2 (10 ounce) cans red enchilada sauce
1 chipotle chili in adobo; chopped
1 cup white rice
2 cups chicken stock
juice of 1 lime
tortilla chips; homemade or store bought
2 cups shredded Cheddar Monetary cheese
sliced avocado and scallions for serving
For the Chipotle Adobo Crema
1 cup sour cream
2 chipotle peppers in adobo + 1 tablespoon adobo sauce
juice 1 lime
salt and pepper
Directions
In a large skillet, heat the olive oil. Add the chicken and onion. Cook until chicken is cooked through for about 5 - 10 minutes. Add the jalapeño, paprika, cumin, and salt. Stir until combined. Stir in the enchilada sauce, chili pepper, and chicken stock. Bring to a boil and add the rice. Turn the heat down to low and cover. Cook for about 20 minutes until most of the liquid has evaporated.
Remove from heat and stir in the lime juice. Sprinkle with half the cheese. Top with tortilla chips. Sprinkle the remaining cheese over the chips. Transfer to 425 degree oven and bake until cheese has melted.
Meanwhile make the Chipotle Adobo Crema. In a small bowl, combine all the ingredients until smooth.
Serve chicken skillet topped with avocado, scallions, and Chipotle Adobo Crema.
