This Cheesy Rotisserie Chicken Enchilada Skillet meal is about as quick as enchiladas can get, because it’s a tortilla casserole made entirely in one cooking vessel.
Ingredients:
- 1 teaspoon vegetable oil
- ½ onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1 16-ounce jar enchilada sauce (I used my own, homemade)
- 1/4 cup sour cream, plus more for serving
- 4 corn tortillas, torn into quarters
- 4 cups shredded chicken , (from a 2½-pound rotisserie chicken, skin and bones removed)
- 1 15-ounce can low sodium black beans, rinsed and drained
- 3 ounces shredded cheese, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup)
- jalapeño peppers and chopped fresh cilantro, for serving
Instructions:
Step No.01
Preheat the oven to 500 °F.
Step No.02
Heat the oil in a 10-inch oven-safe skillet (ideally cast iron) over medium heat.
Step No.03
Cook, stirring, until the onion is softened, about 5 minutes.
Step No.04
Transfer the onion mixture to a large bowl and set aside the hot skillet.
Step No.05
Stir in the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture until combined.
Step No.06
Fold in the tortillas, chicken, and beans until completely coated.
Step No.07
Cook the mixture in the reserved skillet over medium heat for about 3 minutes, or until it is warmed through. Sprinkle cheese on top and bake for 5 minutes until melted and bubbly.
Step No.08
Allow enchiladas to cool before topping with sour cream, jalapeños, and cilantro (if preferred). Serve immediately from the skillet to the table.
Full Recipes:https://www.skinnytaste.com/cheesy-rotisserie-chicken-enchilada-skillet/