Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 30 Mins | Yield: 4 Servings
Easy and simple, this Cheesy Rotisserie Chicken Enchilada Skillet will surely become your favorite after today! With these simple ingredients, you can have something amazing to serve for dinner. Enjoy!
Ingredients:
2 Garlic cloves Finely chopped
1 teaspoon Ground cumin
½ Onion, Chopped
1 teaspoon Vegetable oil
1 16 ounces Enchilada sauce
4 c Shredded chicken from a 2½ lbs. rotisserie chicken, skin and bones removed
3/4 teaspoon Kosher salt
3 ounces Shredded cheese exp: Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 c)
4 Corn tortillas Torn into quarters
1 15-ounce Can low sodium black beans Rinsed and drained
Jalapeño peppers and chopped fresh cilantro For serving (optional)
1/4 c Sour cream, plus more for serving
Directions:
Prepare the oven and preheat it to 250 degrees C or 500 degrees F.
Place a 10-inch oven-proof skillet on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add the garlic and onion. Saute for a few minutes until aromatic and soft. Season with salt and cumin to taste. Move them to a clean bowl.
In the bowl with the sauteed ingredients, add 1/4 cup of water, sour cream, and enchilada sauce. Stir everything until well incorporated.
Stir in the beans, chicken, and tortillas until well combined.
Put the skillet back on the stove and turn the heat to medium. Pour the mixture into the skillet and spread it evenly. Cook for about 3 minutes.
Scatter the cheese on top of the mixture and cook for 5 more minutes or until the cheese has melted.
Remove the skillet from the heat and let the chicken enchilada rest for a few minutes before serving.
Add cilantro, jalapenos, and sour cream on top.
Serve and enjoy!
Notes:
Serve this chicken enchilada with refried beans, avocado slices, or rice.
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