The easiest enchilada you will ever make. No rolling, no folding. Just throw everything into a skillet and you’re set!

Cheesy Enchilada Rice Skillet - The easiest enchilada you will ever make. No rolling, no folding. Just throw everything into a skillet and you're set!

Cheese + red enchilada sauce + green enchilada sauce + rice. Now that’s my kind of dinner.

Now I’m not really sure what to really call this. I think of it as an inside-out enchilada. Or a glorified Mexican fried rice.

Either way, this beats any kind of rice I have ever had. And being Korean, I’ve had many rice dishes in my day.

Best of all, this skillet is completely customizable to what you have on hand – feel free to throw in more veggies or even grilled chicken for extra protein.

Quinoa would also be a wonderful healthy substitute for the rice, although I would personally end up having the double the servings instead!

Cheesy Enchilada Rice Skillet

Cheesy Enchilada Rice Skillet

The easiest enchilada you will ever make. No rolling, no folding. Just throw everything into a skillet and you’re set!
4.8 stars (11 ratings)

Ingredients

  • 1 cup uncooked rice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • ¾ cup Old El Paso™ mild enchilada sauce
  • ½ cup Old El Paso™ mild green enchilada sauce
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  • Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  • Stir in rice, corn, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.
  • Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
  • Serve immediately, garnished with cilantro.

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Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.