Cheesy Rotisserie Chicken Enchilada Skillet
This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get—it’s a one-pan tortilla casserole loaded with shredded chicken, black beans, corn tortillas, and gooey cheese.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 teaspoon vegetable oil
- 0.5 medium onion (chopped)
- 2 cloves garlic (finely chopped)
- 1 teaspoon ground cumin
- 0.75 teaspoon kosher salt
- 1 jar (16 oz) enchilada sauce (homemade or store-bought)
- 0.25 cup sour cream
- 4 pieces corn tortillas (torn into quarters)
- 4 cups shredded chicken (from rotisserie chicken) skin and bones removed
- 1 can (15 oz) low sodium black beans (rinsed and drained)
- 3 ounces shredded Mexican cheese blend
Instructions
Preparation Steps
- Preheat the oven to 500°F.
- Heat the oil in a 10-inch oven-safe skillet over medium heat.
- Add the onion, garlic, cumin, and salt; cook, stirring, until the onion softens, about 5 minutes.
- Transfer the onion mixture to a large bowl and set aside the hot skillet.
- Add enchilada sauce, sour cream, and 1/4 cup water to the bowl; stir to combine.
- Fold in tortillas, chicken, and beans until thoroughly coated.
- Spoon mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese on top and bake until melted and bubbling, about 5 minutes.
- Let cool slightly, then top with extra sour cream, jalapeños, and cilantro if desired. Serve directly from the skillet.
Notes
Serve directly from the skillet for a fun family-style meal. Freezes well for up to 3 months.