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enchilada skillet

A cheesy and flavorful enchilada skillet made with rotisserie chicken, topped with cheese, and baked to perfection.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 teaspoon vegetable oil
  • 0.5 cup chopped onion
  • 2 cloves garlic (finely chopped)
  • 1 teaspoon ground cumin
  • 0.75 teaspoon kosher salt
  • 1 bottle enchilada sauce (16 oz)
  • 0.25 cup sour cream plus extra for serving
  • 4 pieces corn tortillas torn into quarters
  • 4 cups shredded chicken from a 2.5-pound rotisserie chicken, skin removed
  • 1 can (15 oz) low sodium black beans rinsed and drained
  • 3 oz shredded cheese Mexican blend, Monterey Jack, or mozzarella
  • optional jalapeño peppers and chopped cilantro for serving

Method
 

Preparation Steps
  1. Preheat the oven to 500°F.
  2. Heat the oil in a 10-inch oven-safe skillet over medium heat.
  3. Add the onion, garlic, cumin, and salt; cook until the onion softens, about 5 minutes.
  4. Transfer the mixture to a large bowl; set aside the skillet.
  5. Add enchilada sauce, sour cream, and water to the bowl; stir to combine.
  6. Fold in the tortillas, chicken, and beans until well coated.
  7. Pour mixture into the skillet and cook over medium heat until warm, about 3 minutes. Sprinkle cheese on top and bake until melted, about 5 minutes.
  8. Let cool slightly, then top with sour cream, jalapeños, and cilantro. Serve directly from the skillet.

Notes

This enchilada skillet is quick, easy, and perfect for a weeknight dinner.