Description

Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s basically a tortilla casserole.

Yield: 4servings | Serving Size: 11/2 cups

Ingredients

1teaspoonvegetable oil

½onion, chopped

2garlic cloves, finely chopped

1teaspoonground cumin

3/4teaspoonkosher salt

116-ounce jar enchilada sauce (I used my own, homemade)

1/4cupsour cream, plus more for serving

4corn tortillas, torn into quarters

4cupsshredded chicken , (from a 2½-pound rotisserie chicken, skin and bones removed)

115-ounce can low sodium black beans, rinsed and drained

3ouncesshredded cheese, such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup)

jalapeño peppers and chopped fresh cilantro, for serving (optional)

Instructions

• 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.

Last Step:

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