https://www.halfbakedharvest.com/chicken-tortilla-enchilada-rice-bake/
1. Preheat the oven to 425 degrees F.
2. In a large oven safe skillet, heat the olive oil over high heat. When the oil shimmers, add the ground beef and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the jalapeños, garlic, paprika, cumin, and salt, cook 1 minute. Stir in the enchilada sauce, chipotle chili, if using, and 2 cups of water. Bring to a boil, stir in the rice. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook 15 minutes, stir. Replace lid and cover 10 minutes more or until most of the liquid has cooked into the rice, but not all of it.
3. Remove from the heat and stir in the cilantro and lime juice. Sprinkle 1/3 of the cheese over the chicken/rice. Add the tortilla chips on top, pressing them gently into the cheese. Evenly sprinkle on the remaining cheese. Transfer to the oven and bake 10 minutes, until the cheese is melted.
4. Serve topped as desired with avocado, cilantro, and yogurt. Enjoy!