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.
Yum, I know exactly what we will be having this weekend, thanks to you. Can hardly wait.
That’s great! Please let us know how it turns out!
This is a fantastic, fast and delicious meal. My boyfriend and I do “Meatless Monday”. This was perfect for making some meatless tacos! Add some fresh tomato and guacamole and you’re all set. Thanks for this wonderful recipe! Will definitely be cooking it again 🙂
You are so welcome Christina! Thanks for sharing how it turned out 🙂
Just wondering…. has anyone checked the green enchilada sauce? As someone new to being GF due to sensitivity, I’ve been tediously reading labels and noticed this one has wheat on the label. Do you have to have the green sauce? I don’t want to risk a flare up….
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Very easy and very delicious! Will definitely be making this again soon!!
Made this tonight 4/4/18, turned out really good
Dinner tonight!! Thank you!
Will be subbing cauliflower’rice’ for the rice (lower carb) and in the crockpot it will go. Can’t wait!
This was so delish and my sons and hubby loved it too. i did add a diced jalapeno pepprer put salt .5 or so! <3 <3
This was yummy. Added chorizo to it for my hubby. Ended up adding in more rice and more of the sauces.
What color of bell pepper do you recommend?
I personally love red bell peppers but any color should work just fine!
I have enjoyed cooking several of your recipes, and I am always looking for new ones. I am a single parent, trying to feed myself and my teenage son, who has several food allergies including dairy, corn, peanuts, and tree nuts, except almonds. I can use Daiya cheddar cheese shreds (vegan) whenever cheese is needed in a recipe, but I need to make this recipe without corn. My son is a meat lover, so I’ll add some chicken to this recipe and maybe some chopped jalapeno. Any other suggestions to make this without adding corn?
You can certainly omit corn here without compromising taste!
This is a new family fav! For the life of me, I can not find enchilada sauce at the store so I used salsa but I’m sure enchilada sauce would have made this even better.
Easy, fast, one pot, vegetarian, veggie and protein packed. This one checks all the boxes!!
Made this tonight as one of my kids has decided she doesn’t like meat – which I totally support, but will take a little extra planning for me. We recently threw a batch of bell peppers on onions into our smoker, that is what I used – added some great smoky flavor! Thanks for the ah-mazing recipe!
Could this recipe translate to a crock-pot recipe for large gatherings? Thank you! This meal has become a family favorite!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
This was delicious, Chungah! My husband sent me the recipe as a special request (Andy from AdThrive – saw it on your site and thought it was a must-try.) 🙂 He was right – we loved it! I made it exactly as you wrote it, except I added some browned taco meat to “beef” it up – ha! – and everyone was able to customize it to their liking, by adding jalapenos or hot sauce for extra spice, etc. One of my kids ate it in a tortilla and the other ate it with chips as dip. Total win, just like all your recipes have been for us so far. I don’t know how you always come up with simple, easy recipes that taste great every time. Thanks for this one!
How can I double this recipe? Or should I make 2 separate pans? Help! I need to feed 8!
You can double the recipe in a large enough pan or in 2 separate pans. It’s up to you!
Would love to share this recipe in a cookbook I am putting together for my cousin and her husband-to-be.
I made the rice ahead of time, and added the whole 15 oz cans of drained beans and corn. Taste tested and added more cumin and some chili powder but it seemed bland. When served, added a few tablespoons of jarred salsa on each serving because it was still too bland. (We are used to hot and spicy Tex-Mex here.) The salsa really made all the difference. Served with Guacamole and tortilla chips. Very filling! Good dish that is adjustable to everyone’s spice tolerance.
Does it make four servings as a main dish or a side dish. For a graduation party my daughter is having a taco/ nacho bar. I would like to bring this as a side to serve along side. And I will be using a crock pot to keep it warm so I will let you know about that.
This makes roughly four servings as a main.
I need to serve 8 as a side. Should I double the entire recipe?
Yes.
I made this and we loved it. I think next timeI will use day old rice. I thought it got a little mushy.
Loved this! I used one can each red and green enchilada sauce. Used some homemade taco seasoning I had, probably double the amount called for. And cheddar because that’s what I had on hand. Yummy!!
I think next time I’ll add some chicken to make it a meal.