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    Nov 5, 2014 · Modified: Apr 2, 2021 by Chelsea · This post may contain affiliate links ·

    Cheesy Enchilada Rice Skillet Casserole

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    A delicious cheesy enchilada rice skillet casserole recipe, perfect for an easy weeknight meal. Ready under 20 minutes!

    Cheesy Enchilada Rice Skillet Casserole-8

    Just yesterday I posted our favorite homemade enchilada sauce and now I am going to share a delicious meal we love pairing it with. This recipe really is so easy, it’s one of my go-to recipes during a busy week.

    It is also one of my recipes where I love leaving meat out, it’s down the cuts. The hubby is a meat-lover, he doesn’t even know there isn’t any in it. The beans and rice really stretch it out, sort of like how beef or chicken will do.

    Cheesy Enchilada Rice Skillet Casserole-3

    If you really want to add in any chicken or beef, add in 1 cup of chicken or ½ pound of ground beef.

    Let’s take a quick break from this meat talk. As I am sitting here writing this post, I am listening to the new Taylor Swift’s album - 1989. I really did not think I would like it because I am a die-hard country fan, loved her when she was doing country. Now this album is definitely pop, not my thing, but I love it for some reason.

    Cheesy Enchilada Rice Skillet Casserole-2

    I will never actually admit that to my hubby because he would kind of make fun of me, LOL. Have you listened to it yet? It’s great working music.

    5 from 1 vote
    A delicious cheesy enchilada rice skillet casserole recipe, perfect for an easy weeknight meal. Ready under 20 minutes!
    Print
    Cheesy Enchilada Rice Skillet Casserole
    Prep Time
    5 mins
    Cook Time
    20 mins
    Total Time
    25 mins
     
    Servings: 4 servings
    Author: Chelsea @ Gal on a Mission
    Ingredients
    • 1 cup cooked rice
    • 1 cup homemade enchilada sauce
    • 1 15 ounce can of black beans, drained
    • 1 15 ounce can of corn, drained
    • ½ teaspoon dried oregano
    • ½ teaspoon cumin
    • 1 cup shredded cheese I used a Mexican Blend
    Instructions
    1. In a large skillet, combine the rice, enchilada sauce, corn, dried oregano, and cumin. Allow it to simmer on medium-heat for 10 minutes. Mix in ½ cup of the cheese, mix together.
    2. Turn the oven broiler on high, sprinkle the other ½ cup of cheese on top and broil until the cheese is melted.
    3. Garnish with fresh cilantro, optional.
    Recipe Notes

    Adapted from Budge Savvy Diva

     

    « Homemade Enchilada Sauce
    Slow Cooker Bloomin' Baked Apples »

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    Comments

    1. Cindy Poots Remington says

      January 03, 2021 at 1:01 pm

      5 stars
      I make this meatless several times a month. Sometimes I add chicken to it but either way it is delicious and satisfying.

      Reply

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    Hi there, I'm Chelsea! Welcome to my little kitchen on the internet. Here I create easy, delicious, family-friendly recipes. in life I believe that good food is meant to be shared, and I can't wait to share all my favorites with you! More about me →

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