2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 tablespoon taco or fajita seasoning
1 14 .5-ounce can Rotel tomatoes
1 cup converted long-grain white rice
2 cups shredded rotisserie chicken
2 cups shredded Mexican cheese blend
1/2 cup fresh cilantro, chopped, plus more for topping
Kosher salt to taste
6 corn tortillas, cut into quarters
Sour cream and pickled jalapeno peppers, for topping
Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the onion and cook until slightly softened. Add the garlic and taco seasoning and cook, stirring occasionally, until the garlic softens. Stir in the tomatoes, rice and 3 cups water. Bring to a boil, then cover and reduce the heat to medium low. Cook until the rice is tender, about 20 minutes. Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup cheese, the cilantro and 1/2 teaspoon salt. Arrange the tortillas (overlapping) on top to cover and sprinkle with the remaining 1 cup cheese. Broil until the cheese melts, 2 to 3 minutes. Top with pickled jalapenos, dollops of sour cream and more cilantro.
