Cheesy Enchilada Rice
by Sommer Collier — last updated on Jan 16, 2026 
When I’m craving a quick and easy Mexican-inspired dinner, I make this cheesy enchilada rice. I cook tender rice with spicy enchilada sauce and plenty of melty cheese for a creamy, flavor-packed meal that’s ready in minutes.
Say hello to a rich and zesty side dish you are going to want to pair with all your main dishes…cheesy enchilada rice. This silky rice is a cross between Spanish rice and creamy risotto, and loaded with enchilada sauce and tons of cheese. It’s got the vibes of a classic Mexican yellow rice, but the cheese takes it to an entire other level. I love to pair it with a juicy grilled chicken or steak, or roasted vegetables for a more complete meal.
JodyW – ⭐⭐⭐⭐⭐ This was SO delicious! I am obsessed with it. I made it for dinner last night and have already eaten some leftovers this morning, and I want more. Thanks for a scrumptious recipe!
Sommer’s Recipe Highlights
caEasy One-Pot Wonder – Like my Caribbean rice, this creamy, comforting rice dish is made entirely in one pot for easy cleanup. Plus, I make it with just six pantry-staple ingredients, and it comes together in just 30 minutes, making it perfect for a quick weeknight meal.
Bold Flavors – From the spicy enchilada sauce to the abundance of melted cheese, this rice dish is the definition of comfort…in a bowl. I like to pair it with other Mexican-inspired dishes like chori pollo or slow cooker carnitas.
Key Ingredients and Tips
- Butter – To build the base of this creamy dish, I use unsalted butter to give an extra note of depth and richness.
- Onion – Onion always emboldens the savory flavors of any dish, and it adds a subtle textural change, too.
- Long grain rice – I like to use a long grain white rice here for maximum creaminess. I wouldn’t use brown rice, since it won’t produce the same texture.
- Canned green chiles – For a bit of smoky spice and Southwest flavors, I add in chopped canned green chiles. I usually use the Old El Paso variety here, mild or spicy.
- Red enchilada sauce – This will give that signature enchilada flavor and gorgeous red color. I also use the Old El Paso version here, too.
- Cheese – I like to use a mix of Monterey Jack or Pepper Jack cheese because they both melt really well and have a great tangy kick.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Build the base – First things first, I melt that rich butter in a pot and sauté the onions until they’re soft. Then I mix in the rice, sauces, and a few cups of water. I give it a good stir to combine all the flavors.
Simmer – Once the water boils, I lower the heat and let it simmer for 20 minutes. It’s important to stir every often so that the rice doesn’t stick together.
Load with cheese – Once the rice is soft and fluffy, I add in just a little bit of water and then I load it up with the shredded cheesy goodness! When I’m ready to serve, I top off the rice with some freshly chopped scallions.
Recipe Variations
- Veggies – The good news about cheesy Mexican-style rice dish is that it is super versatile. For some added texture and nutrients, you can throw in other veggies while the rice is cooking! Try adding bell pepper, corn, or even canned beans!
- Cheese alternatives – Instead of the cheese I’ve used, you can try Cheddar cheese or Colby-Jack.
Serving Suggestions
Serve you enchilada rice skillet with a protein on the side to create a whole meal! It also goes great with some extra side dishes to create a well-rounded, family-favorite meal. Here are some of my favorites to pair with it:
- Mexican pinto beans
- Homemade flour tortillas
- Slow cooker Mexican chicken
- Mexican steak
- Tequila lime shrimp
- A side of avocado
Frequently Asked Questions
This rice skillet is only slightly spicy! The red enchilada sauce is mild, and you can adjust the heat depending on the kind of green chiles you add here. If you are serving this rice to kids, it is best to keep everything relatively mild!
Totally, just make sure to store it the right way. When ready to reheat, add a splash of water to loosen it up. Then reheat it on the stovetop or in the microwave.
Storing
You can store leftovers of this rice in an airtight container in the refrigerator for up to 3-4 days! This is a great rice to make ahead and warm up as you need it throughout the week.
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Looking for More Easy Side Dish Recipes? Be Sure to Also Try:
Cheesy Enchilada Rice
Ingredients
- 2 teaspoons butter
- 3/4 cup chopped onion
- 2 cups long grain rice
- 4.5 ounces Old El Paso Chopped Green Chiles (1 can)
- 19 ounces Old El Paso Red Enchilada Sauce (1 can)
- 2 cups shredded monterey jack cheese or pepper jack cheese (8 ounces)
- 4 cups water
- Scallions for garnish
Instructions
- Place butter in a 5-qt. saute pan and set over medium heat. Add the chopped onions and sauté for 2-3 minutes. Add the rice, Old El Paso Green Chiles, Old El Paso Red Enchilada Sauce, and 3 cups of water.
- Stir and cover the pan. Bring to a boil. Set the heat to low and simmer. Cook for 20 minutes, stirring every 5 minutes. Keep covered in between stirs.
- Once the rice is cooked through, add one more cup of water and the shredded cheese. Stir and cook another 2-3 minutes until the rice is tender. Garnish with cilantro or scallions and serve warm.
I made this tonight, but I had to substitute mild green enchilada sauce since my husband cannot have the red. For the cheese I mixed Colby Jack and Monterey. Followed the rest of your recipe to a “T”. We cut up a rotisserie chicken and mixed it in.
Omg! Sooo yummy!! It made so much so I packed some up for my neighbors. My husband was very happy and asked me to keep this recipe in our rotation.
Thank you! 🙂
I made this and absolutely loved it. But I am confused, why do you keep one cup of water until the end and add it, then cook for another 2-3 minutes? Why not put it in at the beginning? Interested to know the reason.
Hi Jody,
No problem! If you add too much liquid to rice as it’s cooking, it will not develop the proper light fluffy texture we all love. Rice generally needs a 1:2 ratio of grain to liquid. Since we are adding enchilada sauce and green chiles with the water, we are already exceeding the liquid a smidge.
Adding and extra water at the end with the cheese, helps create a smooth cheesy sauce without disturbing the rice texture too much. Hope this helps!
This was SO delicious! I am obsessed with it. I made it for dinner last night and have already eaten some leftovers this morning, and I want more. Thanks for a scrumptious recipe!
I made this but in a slightly different way… instead of serving it as a side dish for the chicken, I cut back on some of the cheese or used low fat cheese and cut the chicken breast into bite-sized pieces and added it to the rice
This was very delicious and easy to make. I added some chorizo to make it a little heartier, but it would even be good without. Also, it sure makes a lot of rice! It’s a great way to feed a lot of people for not a lot of money. I love that.
Another hit Sommer!
Sometimes I add rotisserie chicken and serve with salad!
Has anyone ever made this in a crock pot?
How big is a serving?
I made this tonight to serve alongside steamed tamales. This rice stole the show! Delicious!
I love your recipes but each time I print one out, part of the instructions are missing and I have to fill in the blanks so to speak. Can you fix that?
Hi Bonnie! I just tested printing here at home and the recipes come off the printer complete.
What exactly is missing? Is it the same section on every recipe? Any chance it’s a setting on your printer?
Thank you for this idea ! Perhaps some lettuce aside could make this a main for a week night dinner. Will be back for more !
Oh. my. That looks amazing! On my list for this week!