This Cheesy Rotisserie Chicken Enchilada Skillet dinner is about as fast as enchiladas can get, and that’s because it’s not really enchiladas—it’s a tortilla casserole made all in one cooking vessel.
Ingredients
- 1 teaspoon vegetable oil
- ½ onion (chopped)
- 2 garlic cloves (finely chopped)
- 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 (plus more for serving)
- 4 corn tortillas (torn into quarters)
- 4 cups shredded chicken ((from a 2½-pound rotisserie chicken, skin and bones removed))
- 1 15-ounce can low sodium black beans, rinsed and drained
- 3 ounces shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 3/4 cup))
- jalapeño peppers and chopped fresh cilantro (for serving (optional))
Instructions
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Preheat the oven to 500°F.
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Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
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Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
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Transfer the onion mixture to a large bowl; set aside the hot skillet.
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Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
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Fold in the tortillas, chicken, and beans until thoroughly coated.
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Spoon the mixture into the reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle the cheese all over the top and bake until the cheese is melted and bubbling, about 5 minutes.
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Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.
Notes
Excerpted from COOK90 Copyright © 2018 by David Tamarkin. Used with permission of Little, Brown and Company, New York. All rights reserved.
Nutrition
Serving: 11/2 cups, Calories: 497kcal, Carbohydrates: 38g, Protein: 46.5g, Fat: 19g, Saturated Fat: 5.5g, Cholesterol: 151mg, Sodium: 1296mg, Fiber: 8g, Sugar: 5.5g
– W//W Points: 11
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