In a large skillet, heat the extra virgin olive oil over medium heat.
Add the chopped onion to the skillet and cook until translucent, about 3-4 minutes. Then, add the chopped jalapeños and minced garlic, cooking for an additional 1-2 minutes until fragrant.
Add your choice of ground chicken, beef, or turkey to the skillet. Break it apart with a wooden spoon and cook until browned and fully cooked through, about 5-7 minutes.
Stir in the smoked paprika, ground cumin, and kosher salt. Mix well to coat the meat and vegetables with the spices.
Pour in the red enchilada sauce and add the optional chipotle chili in adobo. Stir everything together and bring to a gentle simmer.
Stir in the dry long grain rice, ensuring it’s fully incorporated into the sauce. Lower the heat, cover the skillet, and let it simmer for about 20 minutes, or until the rice is tender.
Once the rice is cooked, mix in the chopped cilantro and lime juice for a fresh pop of flavor. Gently fold in the tortilla chips.
Top the mixture with shredded Mexican cheese, covering it evenly. Cover the skillet again and let it cook for an additional 5 minutes over low heat until the cheese is melted and bubbly.
Remove the skillet from the heat. Serve the One Skillet Saucy Chicken Tortilla Enchilada Rice Bake warm, garnished with extra cilantro, sliced avocado, and a dollop of yogurt.
