Thursday, May 1, 2014

Chipotle Chicken Taco Bake


1 package Spanish or Mexican rice blend
1 TBSP olive oil
1/2 red diced onion
2 cloves chopped garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
Salt and black pepper
1 canned chipotle chili in adobo sauce, seeded and minced
1 cup diced canned tomatoes
2 cups shredded cooked chicken
8 taco shells
1 can black beans, drained and rinsed
3/4 cup shredded cheddar cheese
Sour cream
Avocado, diced
Fresh chopped cilantro


Preheat oven to 400 F.  Prepare rice according to package directions.  Retain in the covered cooking pot to keep warm.

Meanwhile, warm oil in a large ovenproof skillet. 

Add onions; cook 6 minutes, until softened, stirring often. 

Add garlic, cumin, coriander, salt and pepper; cook 30 seconds, stirring. 

Stir in chili, tomatoes and chicken; cook until warmed through. 

Transfer mixture to a bowl.

Spoon cooked rice mixture into same skillet. 

Spoon the chicken mixture evenly into the taco shells; top with beans and cheese.  

Nestle the tacos into the rice mixture.

 Place skillet in the oven and bake for 10 minutes until the cheese melts and the dish is hot.

Serve with garnishes.

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