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
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.
So good and easy to put together. We used the leftovers for nacho topping.
Can you make this in a instapot?
With what can i substitute red and green enchilada sauce? It’s impossible to find these in our stores in Cyprus.
best thing i ever made i will have this very often
I tried this recipe and i enjoyed it very much. I left out the corn and I didn’t have green enchilada sauce so I added more of the red along with some jalapeño peppers.
O M G! I made this with Morning Star Vegan Chorizio crumbles and used jasmine rice. Delicious!!!! This was made in 20 minutes and WILL BE my go to meal!!!!!!
This looks delicious! I don’t have green enchilada sauce.. can I substitute more of the mild enchilada sauce?
This is a family favorie. Last time I made it, I served it with warmed tortillas.
Yum! Added some mex seasoned chicken and used Trader Joe’s enchilada sauce which is my go to. Served with salsa, sour cream, avocado and cilantro.
Can you make this with cauliflower rice?
Delicious, makes alot.I added a cup of diced zucchini and 1 can diced green chili I used vegan cheese and sauce and then baked uncovered at 375 for 10 mins
One of my family’s favorite meals! My kids don’t like green pepper so I make the recipe exactly as is but leave that out and they love it! I stuff green peppers with the rice for me and my husband and bake. So so good!
Could I use frozen corn? Thanks!
Sure! 🙂
This is so delicious! My vegetarian, 11 year old daughter, asks for this at least once a week. My husband and I will have it as a side and she has it as her meal. I’ve made as is and also substituted salsa verde, for the green enchilada sauce, when my store is out. It’s delicious no matter what. She likes to top it with some diced tomato and sour cream.
Another home run! Your recipes don’t need tweaking; they’re just so friendly and forgiving. I added some squash, fresh tomatoes, and a jalapeno. A little guacamole and sour cream went well with it.
This would be a standout at any gathering. It blows 7-layer dip out of the water! I’d cut back on rice and serve it with tortilla chips.
I am such a fan.
Delish – everyone loves it!
Delicious! I made this and let my mother have some, she wanted the recipe too!
Great!
I need to make some freezer friendly dishes for my son who was just diagnosed with leukemia. Is this one that will freeze well?
So good and so easy! Great flavor and my new comfort meal. I need to work on portion control…
I have made this before for my family and it was so good! Thinking of doing a taco bar for a party and adding this. Do you think I could keep it warm in a crock pot and it still be ok?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Can I just add a bag of frozen rice (cooked)?
Of course!
Can I use cauliflower rice instead ?
Has any one tried that?
That’s a brilliant idea. It never occurred to me to freeze rice. Definitely a time saver!