Enchilada rice skillet from What to Cook When You Don't Feel Like Cooking (page 180) by Caroline Chambers

Ingredients

garlic powder
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- Burlap & Barrel - USA & Canada
chile powder
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- The Spice House - United States
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Serves : 4-6

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

EatinSnax on May 07, 2026

This is in my rotation for kid-friendly weeknight dinners. Filling and easy. The kids especially like it as a burrito filling.
kristen_mai6ej on January 25, 2026

Half the chili powder for kids
averythingcooks on July 20, 2025

This was a tasty, filling pantry dinner but I did jazz it up a bit for us. I used a mix of grd beef & chorizo, a very smooth home canned "smoky rst'd salsa" for the enchilada sauce, added diced hot peppers + some corn and we ate this with a hot salsa, pickled onions and broken tortilla chips spooned over. I was nervous about a 1/2 recipe in my 8" (but quite shallow) skillet so I transferred everything to a baking dish before it went into the oven and the 1/2 recipe certainly made more than serves 2-3.
MollyB on March 06, 2025

Very good comfort food that can be made from standard ingredients I usually have around. I made it with Calrose rice because that was what I had, and it was great the night I made it but got a little mushy leftover the next day. A long-grain white rice would probably be better if you're planning to have leftovers.
Alexaboland on September 03, 2024

This was good! For the way I rate books that means a 3, I'd make it again but isn't a heavy hitter recipe for me out of all my books. Just great for something to cook when I don't feel like cooking. :-)