Description
This Rotisserie Chicken Enchilada Skillet is a quick and delicious one-pan meal that’s perfect for busy weeknights. With tender shredded chicken, flavorful enchilada sauce, and melted cheese, it’s a dish that everyone will love. Easy to make and packed with flavor, this skillet meal will become a family favorite in no time!
Ingredients
Scale
- 1 tspvegetable oil
- ½onion, chopped
- 2garlic cloves, finely chopped
- 1 tspground cumin
- ¾ tspkosher salt
- 116-oz jar enchilada sauce (homemade or store-bought)
- ¼ cupsour cream (plus more for serving)
- 4corn tortillas, torn into quarters
- 4 cupsshredded chicken (from a 2½-pound rotisserie chicken, skin and bones removed)
- 115-oz can low-sodium black beans, rinsed and drained
- 3 ozshredded cheese (Mexican blend, Monterey Jack, or mozzarella)
Instructions
- Heat the vegetable oil in alarge skilletover medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the garlic, ground cumin, and kosher salt, and cook for another minute until fragrant.
- Pour in the enchilada sauce and stir in the sour cream until well combined. Add the torn corn tortillas and mix until they’re coated with the sauce.
- Add the shredded chicken and black beans to the skillet. Stir everything together and let it simmer for about 5-7 minutes until heated through.
- Sprinkle the shredded cheese evenly over the top. Cover the skillet and cook until the cheese is melted and bubbly, about 3-5 minutes.
- Top with jalapeño peppers and chopped fresh cilantro if desired. Serve with extra sour cream on the side.
Notes
For a spicier dish, add extra jalapeños or a pinch of cayenne pepper.Leftovers can be stored in an airtight container in the fridge for up to 3 days.Feel free to use your favorite cheese blend or add more veggies like bell peppers or corn for extra flavor and texture.
Nutrition
- Calories: 350
- Sugar: 4
- Fat: 18
- Carbohydrates: 20
- Protein: 30