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.
I made this for dinner this evening and made a few variations. I used quinoa rather than rice and added ground chicken as my husband doesn’t care for meatless meals. I couldn’t use green enchilada sauce because it had wheat in it and my mom ate dinner with us, and she’s gluten free at the moment. But I added some green chiles in its place and used some of my husbands homemade enchilada sauce. I know this would have been delicious as you have it because this was sooooo delicious.
We just made this tonight and it was so delicious! We made it with quinoa and our homemade red enchilada sauce. We topped it off with some avocado and greek yogurt and piled it all on a bed of chopped up romaine to get some greens in :). My husband loved this and it will become a regular dish at our house! Thanks!!!
I love all the recipes of yours that I have made so far! Thanks for all your hard work =). This year I made a Christmas turkey because I missed out on cooking for Thanksgiving due to sickies. So, I am now looking for dishes that I can incorporate left over turkey. I am also married to a second generation Mexican….so this looks perfect!
After the rice and onions are cooked could this be out in a crock pot to keep warm for an hour or two?
Unfortunately, I cannot answer this with certainty as I have never tried this myself – please use your best judgment to utilize a slow cooker to keep warm.
This looks delicious and I love that it’s vegetarian. I am off to pin it now.
Can I just use more of the enchilada sauce instead of buying the green sauce too?
Yes, that should be fine, but I highly recommend using the green sauce as well to obtain the best results possible.
This was easy and delicious. I did add 1lb of ground beef and next time I’ll add diced tomatoes with green chiles. My husband also loved this. Thanks for a great recipe.
This was very easy and delicious. I add 1 lb of browned ground turkey and scliced black olives!
I am teaching my daughter in law how to cook 1 thing like rice and make it into several different meals. Last night it was chicken and rice. Tonight it will be a variation of this recipe. Thank you for sharing.
This is good. Thank you for the recipe.
I used your homemade enchilada sauce.
Why don’t you recommended that recipe instead of bought sauce?
Bridy, I love my homemade enchilada sauce recipe but when I’m in a pinch, I always have Old El Paso enchilada sauce on hand just in case!
?, I am trying to make meals ahead for when a fellow church member has her baby. This sounds great. But still learning on freezing.
Thanks in advance and for sharing this great item.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
Tried this for dinner tonight. My meat eating hubby liked it, he put it in a tortilla . Finally a meatless meal option in our house. Thanks!
I’m just learning to cook and I came across this recipe so I decided to make it for my family. They absolutely loved it! It was delicious! I added extra chilli. Amazing recipe Chungah 🙂
We tried this today, and it was absolutely delicious! The whole family LOVED it (even the little ones)! We did add some extra spices because our family likes spicy food! Recommend that everyone tries this recipe! Great recipe!
This was AWESOME, gluten free and made super delicious leftovers. Thanks for my favorite mew go to recipe.
Can you freeze left overs of this dish? It is very good!!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
This was fantastic – the best beans and rice dish I’ve ever had! I didn’t have the green enchilada sauce, so I just added a bit more red sauce. Also prefer sharp cheddar so used that instead of mexican blend. Other than that followed precisely…everyone commented on how good it was!
This looks really good but I don’t normally do a lot of Mexican food. What do you serve with it? Thinkin about making it this weekend.
You can just serve it as is or with some tortilla chips on the side!
I am going to make this tonight. I was thinking of cooking some chicken and adding some of the cumin and oregano to it to put in a taco shell and them add some of this rice with sour cream, chopped tomatoes and a little lettuce.
Made this for football game day and it was a huge hit. Used medium enchilada sauce and maybe 1/3rd a can of the green enchilada sauce because my pan was too small. This turned out to be good because I think it would’ve been a little too “saucy” had I used to whole can. Also dumped the entire bag of cheese on top instead of just 1 cup. Delicious!
would be great with cooked chicken or even ground chuck