Best Cheesy Enchilada Rice Skillet Recipes

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CHEESY ENCHILADA RICE SKILLET



Cheesy Enchilada Rice Skillet image

I had some leftover brown rice already cooked, and I wanted to mix it up a bit. This was terrific. Absolutely loved it. Recipe courtesy of budgetsavvydiva.com. Serving size is estimated.

Provided by AmyZoe

Categories     Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup uncooked rice
1 tablespoon olive oil
2 garlic cloves, minced
1 small onion, diced
1 bell pepper, diced
1 cup corn (drain if using canned)
1 cup black beans, rinsed and drained
1 1/2 cups red enchilada sauce
1/2 cup green enchilada sauce
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 pinch salt
1 pinch pepper
2 cups Mexican blend cheese, shredded
2 tablespoons chopped fresh cilantro leaves

Steps:

  • In a large skillet cook rice according to the instructions on the box.
  • In another large skillet heat olive oil and add garlic, onion, and bell pepper.
  • Cook for 5 minutes. Add rice, salt, pepper, black beans, corn, enchilada sauces, chili powder, salt, pepper, cumin. Mix and wait 5 minutes.
  • Add cheese to the top. Cover and heat until cheese is completely meted. Garnish with cilantro.

Nutrition Facts : Calories 301.3, Fat 12.2, SaturatedFat 6.6, Cholesterol 34.6, Sodium 839.1, Carbohydrate 36.1, Fiber 4, Sugar 6.7, Protein 12.4

CHEESY CHICKEN ENCHILADA SKILLET



Cheesy Chicken Enchilada Skillet image

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

Provided by Anna Stockwell

Categories     30 Days of Groceries     Chicken     Dinner     Salsa     Sour Cream     Bean     Cheese     Garlic     Quick & Easy     Bake

Yield 4-6 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1/2 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 teaspoon kosher salt
1 (16-ounce) jar medium red salsa
1/2 cup sour cream, plus more for serving
4 corn tortillas, torn into quarters
4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
1 (15.5-ounce) can black beans, drained, rinsed
1 cup shredded Mexican cheese blend
Pickled jalapeños and cilantro (for serving; optional)

Steps:

  • Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.
  • Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.
  • Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.

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