Categories: Mexican
Ingredients
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp taco seasoning
- 14.5 oz can chopped tomatoes with green chiles
- 1 cup converted long-grain white rice
- 2 cups shredded rotisserie chicken, skin removed
- 2 cups shredded Mexican cheese blend
- 1/2 cup fresh cilantro, roughly chopped
- Kosher salt
- 6 corn tortillas, cut into quarteres
- Sour cream and pickled jalapeno peppers, for topping
Directions
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Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and taco seasoning and cook, stirring occasionally, until the garlic softens, about 1 minute. Stir in the tomatoes, rice and 3 cups. Bring to a boil, then cover and reduce the heat to medium low. Cook until the rice is tender, about 20 minutes.
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Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup cheese, the cilantro and 1/2 tsp salt. Arrange the tortillas on top to cover and sprinkle with the remaining 1 cup cheese. Broil until the cheese melts, 2-3 minutes. Top with sour cream, pickled jalapenos and more cilantro.