Cheesy Chicken Enchilada Skillet Bake

Cheesy Chicken Enchilada Skillet Bake

from epicurious.com
25 min
4 servings

This Mexican-inspired meal offers all the goodness of cheesy chicken enchiladas with half the effort.

Ingredients

  • 1 tablespoonvegetable oil
  • ½onion, chopped
  • 2garlic cloves, finely chopped
  • 1 teaspoonground cumin
  • 1 teaspoonkosher salt
  • 1jar medium red salsa
  • ½ cupsour cream, plus more for serving
  • 4corn tortillas, torn into quarters
  • 4 cupsshredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
  • 1can black beans, drained, rinsed
  • 1 cupshredded mexican cheese blend
  • pickled jalapeños and cilantro (for serving; optional)

Directions

  1. 1

    Preheat oven to 500°F. Heat oil in a 10" heatproof skillet over medium. Add onion, garlic, cumin, and salt and cook, stirring, until softened, about 5 minutes.

  2. 2

    Transfer onion mixture to a large bowl; reserve hot skillet. Add salsa, 1/2 cup sour cream, and 1/4 cup water to onion mixture and stir to combine. Fold in tortillas, chicken, and beans until thoroughly coated. Return mixture to reserved skillet and cook over medium heat until warmed through, about 3 minutes. Sprinkle cheese over.

  3. 3

    Transfer skillet to oven and bake until cheese is melted and bubbling, about 5 minutes. Top with sour cream, jalapeños, and cilantro, if desired.