Gluten Free Enchilada Skillet in the pan

Gluten-Free Enchilada Skillet Rice

Quick, fast, and in a hurry! That’s the name of the game with this Enchilada Skillet Rice recipe. Cook the rice while you chop your veggies, open the cans of beans and enchilada sauce, and measure your ingredients. Once the rice is done, you’ll have everything ready to go. The cooking process is fast once this prep is out of the way, which makes this a great weeknight gluten-free side dish.

To make sure this dish is gluten-free, you’re going to want to get gluten-free enchilada sauce, as many enchilada sauces use wheat flour as a thickener. Luckily, Hatch brand makes gluten-free enchilada sauce and it’s divine! The rest of these ingredients will be naturally gluten-free, but you still want to check labels on things like spices.

To turn this side dish into a main dish, just add 2 cups of cooked chicken (chopped or shredded) when you add the corn, rice, and beans.

Get more of my quick and easy gluten-free recipes.

Gluten Free Enchilada Skillet in a dish with place setting

3.75 from 4 votes
Gluten Free Enchilada Skillet in the pan
Print Recipe

Gluten-Free Enchilada Skillet Rice Recipe

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mexican
Servings: 4 servings
Calories: 502kcal
Author: Gluten Free & More


  • 1 tablespoon olive oil
  • 1 small onion , diced
  • 1 red bell pepper , seeded, deveined, and diced
  • 1 poblano pepper , seeded, deveined, and diced
  • 2 cloves garlic , minced
  • 1-2 teaspoons chili powder , depending on how spicy you want it
  • 1 teaspoon ground cumin
  • 1 cup corn kernels
  • 2 cups cooked rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can Hatch Red Enchilada Sauce
  • Kosher or fine sea salt , to taste
  • Black pepper , to taste
  • cups shredded Mexican blend cheese
  • ¼ cup cilantro leaves


  • Heat oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until soft, about 3 minutes. Add the garlic, chili powder, and cumin and cook for 1 minute, stirring. Add the corn, rice, beans, and enchilada sauce and cook, stirring occasionally, until everything is heated through, about 5 minutes. Season to taste with salt and pepper. Stir in the cheese, top with cilantro, and serve.


Nutrition Facts
Gluten-Free Enchilada Skillet Rice Recipe
Amount Per Serving
Calories 502 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 26mg9%
Sodium 1340mg56%
Potassium 699mg20%
Carbohydrates 72g24%
Fiber 14g56%
Sugar 12g13%
Protein 26g52%
Vitamin A 2254IU45%
Vitamin C 68mg82%
Calcium 547mg55%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Black Beans Corn Enchiladas Hatch Chile Rice Skillet
Previous Post

Gluten-Free Crab Rangoon Dip

Next Post

Gluten-Free Chocolate Cherry Almond Cake

  1. Bryson Fico
    February 22, 2021

    My favorite kind of dinner is one that’s cheesy, comforting, and quick to make, and this Gluten-Free Enchilada Rice Skillet hits all those notes and then some.

Leave a Reply

Your email address will not be published.

Recipe Rating