Cheesy Rotisserie Chicken Enchilada Skillet
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
Directions
- 1
Preheat the oven to 500°F.
- 2
Heat the oil in a 10-inch oven-safe (preferably cast- iron) skillet over medium heat.
- 3
Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened, about 5 minutes.
- 4
Transfer the onion mixture to a large bowl; set aside the hot skillet.
- 5
Add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine.
- 6
Fold in the tortillas, chicken, and beans until thoroughly coated.
- 7
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.
- 8
Let cool slightly, then top the enchiladas with sour cream, jalapeños, and cilantro (if desired) and serve directly from the skillet at the table.
Cheesy Rotisserie Chicken Enchilada Skillet
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About this Recipe
Craving hearty, cheesy enchiladas but short on time? This Cheesy Rotisserie Chicken Enchilada Skillet brings all the comforting flavors you love to your table in a fraction of the time, perfect for a busy weeknight. What makes this dinner so brilliant is that it’s designed as a one-pan tortilla casserole rather than traditional rolled enchiladas. By using a pre-cooked rotisserie chicken and simmering everything together in a skillet, you get that satisfying enchilada experience without the extra effort. Imagine tender shredded chicken and robust black beans, all bathed in a rich, savory enchilada sauce and layered with torn corn tortillas. Each spoonful delivers a delightful blend of textures and warmth, crowned with a generous blanket of melted, gooey cheese. It’s an incredibly satisfying and flavorful dish that comes together surprisingly fast, making it a new favorite for easy weeknight meals. You'll love how quickly this skillet comes together, with just 10 minutes of prep and 20 minutes of cooking time. Customization & Variations Feel free to get creative with your cheese choice; a classic Mexican cheese blend, Monterey Jack, or even mozzarella will work beautifully. For extra heat and brightness, don’t forget the optional fresh jalapeño peppers and a sprinkle of chopped cilantro. A dollop of extra sour cream at the table is also highly recommended to cool the spice and add creaminess. This Cheesy Rotisserie Chicken Enchilada Skillet is ideal for a casual family dinner or a cozy night in. Serve it straight from the skillet for an impressive yet effortless presentation.