This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all 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 (optional)
Directions
- Preheat the oven to 500°F.
- Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
- Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
- Transfer the onion mixture to a large bowl; set aside the hot skillet.
- Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
- Fold in the tortillas, chicken, and beans until thoroughly coated.
- Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
- Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.
