Cheesy Enchilada Rice Skillet Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 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
  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 by Gal on a Mission at