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.
would be great with cooked chicken or even ground chuck
planning o making this tonight. how many servings would this be?
Saliha, please refer to the “YIELD” section in the recipe box for serving size.
So happy you loved this recipe so much! We love it at my house too 🙂
Do you think brown rice would work in this dish?
Yes, absolutely!
bet my kids would go crazy for this – perfect for taco Tuesday
Love cooking in my skillet.. so this recipe is perfect for me! Looks incredibly cheesey and delicious, I must recreate the recipe!
This looks amazing! I totally heart all the flavors!
I’m making this right now & serving with a little sour cream. 😀
im so proudx
This looks like it would be great over Fritos or with tortilla chips for an amazing “nacho” platter!!!
Wow! Another amazing comfort skillet. Love!
The timing of this post could not have come at a better moment for me! I was trying to figure out what to do with a bunch of extra enchilada sauce – problem solved!! Dinner is gonna be taaaasty tonight… 🙂
This looks fantastic! I had a Spanish rice casserole for dinner last night and it was magnificent, could totally do Spanish dinner take two in the near future 😀 Seems to always hit the spot ^ ^
Thanks for the recipe! x
OMG! That cheesy layer on top, so good! Love the ease of this too, and with such big flavor results! : )
Looks like a fun and easy dish!
This looks delicious!!! It would also be great with some chicken in it!!! Thanks for the recipe!!!
I can’t find the ” Milk ” Green Enchilada sauce at my local store…. 🙂 Looks like a great recipe !
I HAVE to make this. I absolutely love Mexican and Tex-Mex food, and this is just about as quick and easy as one can get! I may try hotter enchilada sauces, however, since I prefer a spicy-hot dish over a more mild one. I’m also thinking it would be great spread on top of crisp corn tostadas! Larry
Sounds different. Thank you.
This looks awesome and I love that it’s just one big happy skillet, nothing fussy involved! And is that a new skillet? Looks so shiny and pretty!
Yes, it’s my new favorite go-to skillet! I got a little tired of using a black pan.
One skillet + Mexican wins the day every day!