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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.
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.
I make this recipe quite often! Sometimes I add ground turkey/beef or pulled chicken. I pretty much always have everything on hand, and if not it’s pretty cheap. I also like to top it with pepper jack cheese and add a little slap ya mamma for extra spice 🙂
I made this for two weeks in a row! It is delicious. The first time I kept it vegetarian, and the second week I added ground beef with taco seasoning. This is SO good and so easy to make. I did use double the water to rice ratio since that’s how I always cook my rice. Thanks for the recipe.
I made this recipe exactly and it was delicious. I was wondering if you meant to use a bit more water in the rice…usually its equal parts. It worked and was a great addition to my “meatless mondays”!
You can use more or less water – it really depends on personal preference.
I added half of a very large zucchini and topped with cheddar cheese (the only cheese I had on hand). Because it was game-night, I left the mix on a second too long and the rice got a little crunchy on the bottom, but this only added to the dish.
I can give this dish no higher praise than to say it has made it into my recipe box. Looking forward to trying the one-pot zucchini and mushroom pasta next!
I made this tonight it was amazing! So tasty! I added chicken and spring onion and then some sour cream once i served it up! One of my bew faves. Thank you!
just made this tonight and it turned out great. I did use two cups of water for the rice and added sliced olives and a bit of cabbage with the onions/green peppers. Turned out so well that it will be a regular in our household. very generous portions too. I would like to add that every recipe I have tried on your website has always turned out so tasty!!
Thank you so much! I just found your blog after my six kids found the show “Master Chef Junior!” They all have this bug to learn how to cook with me. I was tired of my tried and true recipes and wanted to add new ones to our mix. Yet, I get overwhelmed by long grocery lists, complex ingredients, and time consuming recipes. (My kids are 9, 8, 5, 4, 2, and 16 months!) Your beautiful pictures, easy instructions, and simple ingredients have given us ample material to learn from and work with together. They each pick out a recipe for us to try together and they get a night in the kitchen with me on their own. Then their sibs and Dad rate the dish! 🙂 When we made your cheater Korean barbeque and rice last week my 4 year old said, “Spot on!” So far everything we have made has been spot on. My kids and husband have devoured every dish. My 16 month old particularly loved this Cheesy Enchilada Rice! I was afraid it would be too spicy, but it was mild enough for him. We added leftover grilled chicken and tripled the recipe for our large family! (My eight year old son had to do the math homework!) Delicious! Thanks for your hard work!
This was really good and so easy and fast!!! I didn’t have any meat thawed out today and have been trying to do more meatless meals and this was perfect!!!! I am saving this for later!
holy smokes this was good! I added a can of Rotel (husband loves tomatoes!) and it was FAB!
I’d like to try this for a large group gathering. Could you bake it as a casserole instead of making it in a skillet?
Yes, absolutely.
My goodness!!! I made this for my husband and he could not stop raving about it! After one huge helping, he went back and threw some more into a warm tortilla with hot sauce, sour cream, avocado, and green chiles. Amazing!!! I am making this again tonight (along with your Mexican Corn Dip) and wanted to know what size skillet did you use? I used my biggest one and it was still hard to work with as it made a HUGE amount of food (not complaining!!!). Thanks!!!!!!!
I’m so glad you tried this. And I just love the idea of wrapping this up in warm tortillas! As for the size, I believe this one here is a 12-inch skillet.
I can only describe this dish in one word…DELICIOUS!!!!
Could I use brown rice?
Yes, of course!
Do you think this recipe could be frozen?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I never comment on blogs, but this was sooooo good I had to comment!! We gave up meat for Lent and I’ve had to really dig to find good vegetarian recipes – this one was a winner! I used taco seasoning mix in lieu of the seasonings and used medium enchilada sauce for a little extra kick. We ate with tortilla chips – almost like a dip. Can’t wait to make it again!
We had this tonight and it was very good. The only change green and yellow peppers and no corn. Yum!
Just made this. It was tasty. I added 3 chicken breasts, shredded. Also, after following the instructions, it seemed rather dry so I added the rest of both cans of enchilada sauce. It didn’t spice it up too much and the end result was much moister.
Hey, do you have any ideas for what to do with the leftovers? My husband and I made it and LOVED it for dinner last night, but we have lots of leftovers 🙂
We ate the leftovers as is and dipped them in tortilla chips too!
To clarify… only use 1 1/2 cups of water for the rice rather than the 2 1/3 cup on the box instructions?
Yes – 1 1/2 cups should be more than enough but if you like your rice a little bit more moist, then please feel free to add more water as needed.