Cheesy Rotisserie Chicken Enchilada Skillet
Introducing the Cheesy Rotisserie Chicken Enchilada Skillet, a quick and convenient dinner option that captures the beloved flavors of traditional enchiladas without the fuss. Instead of rolling individual tortillas, this dish combines everything into a delightful casserole, all cooked in a single pan for easy preparation and cleanup.
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Ingredients
- 1 teaspoon vegetable oil
- 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
- 4 corn tortillas
- 4 cups shredded chicken
- 1 15-ounce can low sodium black beans, rinsed and drained
- 3 ounces shredded cheese
- jalapeño peppers and chopped fresh cilantro
- 2 garlic cloves
- ½ onion
Instructions
- 1
Begin by preheating your oven to 500°F.
- 2
In a 10-inch skillet that can go in the oven (a cast-iron one works best), warm the oil over medium heat.
- 3
Introduce the onion, garlic, cumin, and salt to the skillet, sautéing while stirring until the onion becomes tender, which should take about 5 minutes.
- 4
Once cooked, transfer the onion mixture into a large bowl and set the hot skillet aside for later use.
- 5
In the bowl, incorporate the enchilada sauce, sour cream, and 1/4 cup of water, mixing everything together until well blended.
- 6
Gently fold in the tortillas, shredded chicken, and beans until they are evenly coated with the sauce mixture.
- 7
Pour the combined mixture back into the reserved skillet and allow it to heat over medium heat until it’s warmed through, approximately 3 minutes. Then, sprinkle cheese generously over the top and place it in the oven until the cheese is melted and bubbly, about 5 minutes.
- 8
Allow it to cool for a moment, then garnish the enchiladas with sour cream, jalapeños, and cilantro if you like, and serve directly from the skillet at the dining table.
Nutrition Information
Notes & Tips
- Excerpted from COOK90 Copyright © 2018 by David Tamarkin. Used with permission of Little, Brown and Company, New York. All rights reserved.